Hazaragi Lamb and Chickpea Stew (Qorma-e Gosht-o-Chana)
Qorma-e Gosht-o-Chana is a traditional Hazaragi stew that combines tender lamb with hearty chickpeas in a flavorful and aromatic sauce. This dish is a staple in Hazaragi cuisine and is perfect for warming up on a cold day.
Ingredients
- 1 lb lamb, cut into cubes
- 1 cup dried chickpeas, soaked overnight
- 2 onions, finely chopped
- 3 tomatoes, diced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until softened.
- Add the lamb cubes to the pot and brown on all sides.
- Stir in the garlic, ginger, and green chilies, and cook for 2 minutes.
- Add the diced tomatoes, yogurt, and spices to the pot, stirring to combine.
- Drain the soaked chickpeas and add them to the pot.
- Pour enough water to cover the ingredients, bring to a boil, then reduce the heat and simmer for 2 hours, or until the lamb and chickpeas are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Grater Stove
Tools
Serving spoon Ladle
Serving suggestions
Serve the Qorma-e Gosht-o-Chana with steamed rice or warm naan bread.
Tips & tricks
For a richer flavor, you can substitute lamb with goat meat.
Cost
$15