Afghan Lamb and Lentil Stew (Daal-e-Gosfand)
A hearty and flavorful stew featuring tender lamb and protein-rich lentils, simmered with aromatic spices for a comforting and nourishing meal.
🧂 Ingredients
- 750 g Lamb shoulder(cut into 2-inch cubes)
- 250 g Brown or green lentils(rinsed)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed)
- 1 liter Lamb or beef broth
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Turmeric powder
- 1 small Cinnamon stick
- 1 large Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1/2 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them into a powder.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Stir in the ground cumin and coriander, turmeric, cinnamon stick, and bay leaf. Cook for 30 seconds, stirring constantly.
- 6
Return the lamb to the pot. Add the crushed tomatoes and lamb broth. Bring to a simmer.
- 7
Add the rinsed lentils to the pot. Season with salt and black pepper.
- 8
Cover the pot, reduce heat to low, and simmer for at least 1 hour 30 minutes, or until the lamb is very tender and the lentils are cooked through. Stir occasionally and add more broth or water if the stew becomes too thick.
- 9
Remove the cinnamon stick and bay leaf before serving. Adjust seasoning if needed.
- 10
Ladle the stew into bowls and garnish with fresh chopped cilantro.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓If you don't have lamb broth, beef broth or even water can be used, though the flavor will be less intense.
- ✓Adjust the amount of spices to your preference. Some variations include a pinch of chili flakes for a bit of heat.
🔄 Variations
- Add chopped carrots or potatoes along with the lentils for a more vegetable-rich stew.
- Serve with Afghan bread (nan) or rice.