World Flavors Cookbook

Aimaq Shorwa

A rustic and hearty meat broth from the nomadic Aimaq people, slow-cooked in traditional clay pots with lamb and seasonal root vegetables.

Cuisine: Afghanistan

Ingredients

• 1 kg Lamb shoulder, on the bone
• 2 large onions, quartered
• 3 large tomatoes, halved
• 4 potatoes, large chunks
• 1 cup Chickpeas, soaked overnight
• 1 tbsp Turmeric
• Whole spices: Cardamom, Cloves, Black pepper

Instructions

1. Place all ingredients (except potatoes) in a large heavy pot. Cover with 8-10 cups of water.
2. Bring to a boil, then lower the heat and simmer for 2 hours until meat and chickpeas are tender.
3. Add potatoes and continue simmering for another 30-45 minutes.
4. The broth should be rich and clear. To eat: The liquid is often sipped first with bread, then the meat and vegetables are mashed together into a "Goosht-e-Kobi".