Lamb Curry

Name: Lamb Curry (Qormeh Gosfand)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 2 boiling potatoes, such as kestrel, peeled and cut into large wedges; Thinly sliced green chilli, to garnish; 1 kg (2 lb 4 oz) lamb shoulder, bone in, cut into large chunks; 2 boiling potatoes, such as kestrel, peeled and cut into large wedges; 6 large tomatoes, puréed in a blender; 260 g (1 cup) plain yoghurt; 1 tablespoon finely grated garlic; 1 large brown onion, very finely diced; 2 teaspoons ground turmeric; 1 tablespoon finely grated fresh ginger; 1 teaspoon ground coriander; 1 teaspoon chilli powder; 2 teaspoons chaar masalah; 1 teaspoon ground cumin; 250 ml (1 cup) sunflower oil; 105 g (½ cup) dried plums (available from Afghan or Persian grocery shops)

Qormeh Gosfand

Preparation info

Serves
4

Difficulty
Medium

Appears in

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 (

Asia
Afghanistan
Main course
Gluten-free

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