Afghan shorba

Instructions

1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add sliced onions and sauté until golden brown.
3. Add minced garlic and grated ginger, and sauté for another minute.
4. Add lamb cubes and cook until browned on all sides.
5. Stir in chopped tomatoes, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Cook for 5 minutes.
6. Add yogurt and mix well. Cook for another 5 minutes.
7. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the lamb is tender.
8. Garnish with chopped cilantro before serving.

Prep

• Thaw lamb in the refrigerator overnight if frozen.