Afghan Hearty Lamb and Vegetable Soup

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A traditional Afghan one-pot soup built on bone-in lamb, chickpeas, split peas, and seasonal vegetables simmered in a fragrant broth of coriander, turmeric, and cumin. It is finished with fistfuls of fresh cilantro and mint and served with flatbread for sopping up the rich, golden broth.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 7 gSugar
• 32 gProtein
• 620 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 24 mgVitamin C
• 5200 mcgVitamin A

Ingredients

For the lamb and broth

• 1.5 lb bone-in lamb shoulder, cut into 1.5-inch chunks
• 2 tbsp olive oil or ghee
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 8 cups water or low-sodium beef broth

For the vegetables and legumes

• 1 cup dried chickpeas, soaked overnight and drained
• 1/2 cup yellow split peas, rinsed
• 2 medium carrots, peeled and sliced into rounds
• 2 medium Yukon gold potatoes, diced
• 2 medium ripe tomatoes, chopped (or 1 can, 14 oz)
• 2 cups green cabbage, roughly chopped

For finishing and serving

• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, cut into wedges
• Warm naan or Afghan flatbread, for serving

Directions

1. Pat the lamb chunks very dry with paper towels. Heat the oil in a heavy 6-quart pot over medium-high heat; sear the lamb in batches until deeply browned on all sides, about 6 to 8 minutes per batch. Transfer to a plate.
2. Reduce the heat to medium. Add the onion to the same pot and cook, stirring, until soft and golden, 5 to 7 minutes. Stir in the garlic, ginger, coriander, turmeric, cumin, and black pepper and cook just until fragrant, about 60 seconds.
3. Return the lamb to the pot along with any juices. Pour in the water or broth and add the drained chickpeas and split peas. Bring to a boil, skim any foam from the surface, then reduce to a gentle simmer. Cover partially and cook for 45 minutes, until the chickpeas are nearly tender.
4. Stir in the carrots, potatoes, tomatoes, and cabbage. Continue simmering uncovered for 25 to 30 minutes, until the lamb is fork-tender and the vegetables are soft but still holding their shape.
5. Lift out any bones, shred the meat off them with two forks, and return the meat to the pot. Season with the salt and taste, adjusting as needed.
6. Stir in most of the cilantro and mint. Ladle the soup into warm bowls, scatter the remaining herbs over the top, and serve immediately with lemon wedges and flatbread on the side.

Cook’s Notes

• Bone-in lamb shoulder gives the broth a silky body and deeper flavor; boneless leg works if you shorten the first simmer to about 30 minutes.
• This soup tastes even better the next day, so consider making it a day ahead and reheating gently; the chickpeas absorb more of the spiced broth overnight.
• Traditional cooks often drop in small seasoned meatballs (kofta) along with the vegetables for a heartier pot; roll them from 8 oz of ground lamb mixed with onion, coriander, and salt.
• If using canned chickpeas, add them with the vegetables rather than at the start, and shorten the initial simmer to 20 minutes to save time.
• A pinch of cayenne or a sliced green chili stirred in with the tomatoes gives a gentle, warming heat that complements the turmeric and cumin.

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