Afghan Chalau Stew

    2 hours 20 minutes

    This is a traditional Afghan stew recipe made with lamb and seasoned with cumin and coriander. Lamb can be replaced with beef chuck steak.

    1 person made this

    Serves: 6 

    • 1/4 cup (60ml) vegetable oil
    • 1 large brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 700g diced lamb leg
    • 1 1/2 cups (375ml) water
    • salt to taste
    • freshly ground black pepper to taste
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 teaspoon ground cumin
    • 3 cups chopped fresh spinach
    • 2 tablespoons chopped fresh coriander
    • 1/4 cup (60ml) vegetable oil, extra
    • 3 cups (555g) uncooked basmati rice
    • 1.5 litres (6 cups) water, extra

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Heat 1/4 cup oil in a large saucepan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Increase heat to medium and add garlic and lamb. Cook, stirring frequently, for 5 minutes or until meat is browned on the outside. Pour in the 1 1/2 cups water and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer. Reduce heat to low. Cover the pan and cook for 1 1/2 hours.
    2. Meanwhile, heat the extra oil in a large saucepan over medium-high heat. Add rice and cook, stirring, for 5 minutes. Add extra water and bring to a boil. Reduce heat to low and cook, loosely covered, for about 30 minutes, or until rice is tender.
    3. Add spinach and coriander to the meat mixture and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.

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