Yoghurt-Braised Lamb

Name: Yoghurt-Braised Lamb (Gosfand Lawang)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 3 fresh long red chillies, thinly sliced, plus extra, halved lengthways, to serve; 1 large brown onion, finely diced; ½ red onion, thinly sliced; 110 g (½ cup) yellow split peas; 2 large ripe tomatoes, finely diced; 3 garlic cloves, grated; 1 lime or lemon, thinly sliced; 2 tablespoons fresh coriander (cilantro) leaves; 2 teaspoons ground turmeric; 1 kg (2 lb 4 oz) lamb shoulder, bone in, diced; 130 g (½ cup) plain yoghurt; 1 tablespoon grated fresh ginger; 250 ml (1 cup) sunflower oil

Gosfand Lawang

Preparation info

Serves
4

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

This lamb kebab dish is again called a lawang because of the yoghurt sauce in which it develops its mouthwatering flavours. You’ll need to soak the split peas for a couple of hours before you start cooking.

Ingredients

110 g (½ cup) yellow split peas
250 ml (1

Asia
Afghanistan
Main course
Gluten-free

Method

Cover the split peas with water in a bowl and set aside to soak for 2 hours. Drain the water from the split peas and parboil them in 500 ml (2 cups) fresh water in a saucepan over high heat for 8–10 minute