Lamb Curry

Qormeh Gosfand

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Parwana

Parwana

By Durkhanai Ayubi

Published 2020

  • About

This lamb curry is a staple dish of Afghan cuisine, and a favourite at Parwana. The lamb pieces are cooked soft and tender, absorbing the flavours of the sauce in which they simmer. It is traditionally served with a rice dish or naan bread, or atop sholeh ghorbandi.

Ingredients

  • 105 g (½ cup) dried plums (available from Afghan or Persian grocery shops)
  • 250 ml (

Method

In a saucepan, boil the dried plums in 750 ml (3 cups) water for 10 minutes, or until the plums soften. Set aside.

Heat the oil in a saucepan over high heat and fry the onion, garlic and ginger for