Pashtun-style Nafeleh

Ingredients

In Pashtun-style Nafeleh, we adapt the original Arab cuisine dish by incorporating Pashtun flavors and ingredients. While the original dish may use different spices and legumes, we infuse the Pashtun version with Pashtun-specific spices like cumin, coriander, and turmeric. Additionally, we use lamb or beef as the meat of choice, which is commonly found in Pashtun cuisine. The slow cooking process allows the flavors to develop and meld together, resulting in a hearty and flavorful Pashtun-style Nafeleh. We alse have the original recipe for Nafeleh, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 1 cup (200g) chickpeas, soaked overnight 1 cup (200g) chickpeas, soaked overnight
• 1/2 cup (100g) lentils 1/2 cup (100g) lentils
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional for heat) 1/2 teaspoon chili powder (optional for heat)
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 6g)
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Add the diced tomatoes, cumin powder, coriander powder, turmeric powder, and chili powder (if using). Stir well to coat the meat with the spices.
4. 4.
   Drain the soaked chickpeas and add them to the pot, along with the lentils. Pour enough water to cover the ingredients by an inch.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the meat is tender and the legumes are cooked through.
6. 6.
   Stir in the plain yogurt and season with salt to taste. Simmer for an additional 10 minutes.
7. 7.
   Serve the Pashtun-style Nafeleh hot, garnished with fresh cilantro. It pairs well with naan bread or rice.

Treat your ingredients with care...

• Chickpeas — Soak the chickpeas overnight to ensure they cook evenly and become tender.
• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped green chilies.
• Adjust the consistency of the stew by adding more water if desired.
• Allow the flavors to develop by letting the stew sit for a few hours or overnight before serving.
• Serve with a dollop of yogurt on top for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen over time.

Serving advice

Serve Pashtun-style Nafeleh hot with naan bread or steamed rice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present Pashtun-style Nafeleh in a deep serving dish, allowing the rich colors of the stew to shine through. Serve with warm naan bread or a mound of fluffy rice on the side.