Afghan Lamb Stew with Spices and Creamy Yogurt Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, ground coriander, ground cumin, ground turmeric, paprika, ground cinnamon, salt, and black pepper. Cook for a few minutes to allow the spices to release their flavors.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   In a separate bowl, whisk the plain yogurt until smooth. Gradually add a ladleful of the hot stew liquid to the yogurt, whisking continuously to temper the yogurt and prevent curdling.
6. 6.
   Slowly pour the tempered yogurt mixture into the pot, stirring gently to incorporate it into the stew. Cook for an additional 10 minutes on low heat, stirring occasionally.
7. 7.
   Serve the Mastawa hot, garnished with fresh cilantro. Enjoy with rice or naan bread.

Treat your ingredients with care...

• Lamb — For the best results, choose boneless lamb shoulder or leg meat. Trim any excess fat before cutting it into cubes to ensure a leaner stew.
• Yogurt — Use plain yogurt with a creamy consistency. Greek yogurt works well too, as it adds a thicker texture to the sauce.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, spices, and lemon juice for a few hours before cooking.
• If you prefer a spicier stew, add a pinch of cayenne pepper or chili powder to the spice blend.
• To save time, you can use a pressure cooker to cook the lamb stew. Follow the manufacturer's instructions for cooking times.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Adjust the seasoning according to your taste preferences. Feel free to add more spices or salt if desired.

Serving advice

Serve the Mastawa in individual bowls, accompanied by steamed basmati rice or warm naan bread. Drizzle some of the creamy yogurt sauce over the stew and garnish with fresh cilantro for a vibrant touch. This dish is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

Present the Mastawa in a rustic-style bowl, allowing the vibrant colors of the stew to shine through. Place a dollop of the creamy yogurt sauce on top and sprinkle some fresh cilantro leaves for an appealing visual contrast. Serve with a side of rice or naan bread to complete the presentation.