Afghan Shola with Lamb and Lentils

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 1 cup (200g) lentils, rinsed 1 cup (200g) lentils, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 40g
• Fiber: 12g
• 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 they turn golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, turmeric, coriander, and paprika, coating the lamb evenly with the spices.
4. 4.
   Add the lentils, carrots, potatoes, and diced tomatoes to the pot. Pour in enough water to cover all the ingredients.
5. 5.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender and the lentils are cooked through.
6. 6.
   Serve the Afghan Shola hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any dirt or debris.
• Lamb — For a more tender result, choose boneless lamb cuts and trim off excess fat before cooking.
• Spices — Toasting the ground spices in a dry pan for a minute before adding them to the dish will enhance their flavors.

Tips & Tricks

• For a thicker stew, you can mash some of the cooked lentils and vegetables with the back of a spoon.
• Adjust the spices according to your preference for a milder or spicier flavor.
• Serve the Shola with naan bread or rice to soak up the delicious flavors.

Serving advice

Serve the Afghan Shola in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with warm naan bread or fluffy rice for a complete and satisfying meal.

Presentation advice

Garnish the Shola with a sprinkle of fresh cilantro or parsley on top to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Afghan dining experience.