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.

Hazaragi Lamb and Chickpea Stew (Qorma-e Gosht-o-Chana)

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

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until softened.
  2. Add the lamb cubes to the pot and brown on all sides.
  3. Stir in the garlic, ginger, and green chilies, and cook for 2 minutes.
  4. Add the diced tomatoes, yogurt, and spices to the pot, stirring to combine.
  5. Drain the soaked chickpeas and add them to the pot.
  6. 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.
  7. Season with salt and pepper to taste.
  8. 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