Kabuli Palaw ba Gosht

Kabuli Palaw ba Gosht

The national dish of Afghanistan featuring tender braised lamb buried in fragrant, long-grain basmati rice, studded with caramelized carrots and plump raisins, served with a savory spinach stew and fresh tomato cucumber salad.

Dietary

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Ingredients

Instructions

  1. Season the lamb chunks with 1 tablespoon of salt, ground cumin, ground coriander, and black pepper. Heat 1/4 cup of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, about 8-10 minutes per batch. Remove lamb and set aside.
  2. Add 2 large sliced yellow onions to the same pot and sauté until deeply golden brown, about 15-20 minutes. Add 3 cloves of minced garlic and the grated fresh ginger, cooking for 2 minutes until fragrant.
  3. Stir in the tomato paste and cook for 3-5 minutes, allowing it to deepen in color. Return the browned lamb to the pot. Add beef broth and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
  4. While lamb simmers, prepare the rice for Kabuli Palaw. Soak the basmati rice in cold water for 30 minutes, then drain thoroughly.
  5. In a separate pan, heat 1/4 cup olive oil. Add the julienned carrots and sauté for 5-7 minutes until slightly softened. Add the raisins, 2 tablespoons sugar, 1/2 teaspoon salt, and cardamom powder. Cook for another 3-5 minutes, stirring until carrots are caramelized and raisins are plump. Set aside.
  6. Once lamb is tender, remove the lamb chunks from the pot and set aside. Strain the cooking liquid (broth) through a fine-mesh sieve, discarding any solids. You should have approximately 3 cups of broth; add water if needed to reach this volume. Return the strained broth to the Dutch oven.
  7. Add the drained basmati rice to the strained broth. The liquid should cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, until rice is tender and liquid is absorbed.
  8. Gently fluff the rice with a fork. Create indentations in the rice and nestle the lamb chunks into the rice. Spoon the carrot and raisin mixture over the top of the rice and lamb. Cover again tightly with a lid and a clean kitchen towel (to absorb steam), and let it steam on the lowest heat for another 30-40 minutes.
  9. For the Qorma-e Sabzi, heat 2 tablespoons of vegetable oil in a separate pot over medium heat. Add the diced yellow onion and cook until golden, about 8-10 minutes. Stir in the remaining 2 cloves of minced garlic, green chiles, and turmeric powder, cooking for 1 minute until fragrant.
  10. Add the coarsely chopped fresh spinach and stir until wilted down, about 5-7 minutes. Stir in the diced Roma tomatoes, chopped fresh cilantro, dried fenugreek leaves, and remaining 1/2 teaspoon of salt. Simmer gently for 20-25 minutes, allowing flavors to meld. Taste and adjust seasoning.
  11. For the Salata, combine the diced cucumbers, diced Roma tomatoes, finely sliced red onion, and chopped fresh mint leaves in a medium bowl. Drizzle with fresh lemon juice and season with a pinch of salt. Toss gently to combine.
  12. To serve, carefully scoop the rice onto a large platter, making sure to distribute the lamb chunks, carrots, and raisins evenly. Serve warm with the Qorma-e Sabzi and Salata on the side.

Notes

Kabuli Palaw is traditionally served on a large platter for communal dining. For best results, don't rush the simmering of the lamb, as its tenderness is key. The addition of a kitchen towel under the lid helps create a perfect steaming environment for fluffy rice.

Nutrition (per serving)