Afghani Mutton Shorba is a delightful, well balanced and flavorful stew. The mutton is cooked and seasoned with simple spices to create an aromatic and tasty shorba. Make sure to serve it with Noni Afghani (Afghan flat bread) so you can enjoy dipping pieces of the noni into your Afghani Mutton Shorba and popping the whole delicious morsel into your mouth.
Afghani Mutton Shorba Recipe-
- 2 lb. beef mutton
- 2 cups chicken broth
- 2 large white or yellow onions, peeled and rough chopped
- 1 tsp. black pepper
- 4 green cardamom pods
- 1 tsp. ground cumin
- 6 mild green chili peppers
- ½ tsp. ground turmeric powder
- 1 tbsp. ginger-garlic paste
- ½ tsp. salt
- ½ tsp. allspice powder
- 4 tbsp. extra virgin olive oil
- Fresh cilantro leaves, for garnish
- Boil the mutton gently on low flame for 2 hours.
- When the water has reduced by half, and the meat is tender, turn the flame off. When the mutton has cooled enough to handle, chop it into bite-sized pieces.
- In a large heavy duty skillet, heat the oil over medium high flame. Add in the onions and fry until soft, translucent, and fragrant – 3 to 4 minutes should do it. Remove the fried onions from the pan with a slotted spoon and place on a flat working surface or in a mortar.
- Crush the green cardamom pods and cumin into and together with the fried onion with a rolling pin and/or a mortar and pestle.
- Now add this combined mixture into the skillet along with the black pepper, ginger garlic paste, turmeric powder, and 1/2 tsp salt and fry until well incorporated together and fragrant.
- Next, add in the mutton and fry until browned well.
- Add and stir in the 2 glass of chicken broth and the green chilies.
- Cover the skillet, adjust the heat to just a lively simmer, and cook for 1/2 hour.
- After the half hour, add and stir in the allspice. Do a taste test, and add salt if necessary.
- Serve your Afghani Mutton Shorba while fresh and hot, with some Noni Afghani (Afghan flat bread).
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