This recipe has been another one of my experiments. These days I have really struggled to make nutritious and interesting evening meals as I have been distracted by various things that life throws at you. My partner and also have very different preferences when it comes to food, he likes very heavily spiced foods, red meat and lots of carbohydrates! I prefer white meats, like a balance of sweet, bitter, savoury and spice in my food and am trying to loose a little weight at the moment…
One way around this is to make separate meals, every so often. This isn’t ideal as it takes away some of the magic brought by communal eating. However there are the odd occasion when I’m not going to be home for dinner, so this is when he gets to eat meals I wouldn’t normally want to eat!
For this Shorwa e Gosht I took inspiration from Humaira at ‘‘Afghan Culture Unveiled’ who makes the recipe in a pressure cooker. I decided to do the opposite and make it in a slow cooker, kind of like a stew. I also didn’t have some of the ingredients required so made some substitutions.
- 500g Diced Lean Beef
- One Red Onion, roughly chopped
- 4 Cloves Garlic, minced
- 1 Thai Chilli, chopped
- 2 tbs Olive Oil
- 3 tbs Tomato Paste
- 2 tbs Ground Coriander
- 2 tbs Ground Cumin
- ½ tbs Ground Turmeric
- 1 tbs Salt
- 1 can Water
- 1 can Kidney Beans
- 1 can Chickpeas
- Sauté the onions, garlic and beef in a frying pan until lightly coloured
- Add all the spices, salt, chilli, and tomato paste and stir to evenly coat all the meat
- Add kidney beans and chickpeas and reuse a can to add the water
- Mix it all up and transfer to a slow cooker, cook for at least 6 hours on ‘low’ or 3-4 hours on ‘high’
- Serve with some yoghurt drizzled on top and some crusty bread or Nan
After all those hours of slow cooking the beef was extremely tender and melt in the mouth. The ‘soup’ was more of a thick sauce, hence being more stew like. However if you would prefer a soup, just add more water before slow cooking.
I think I earned a few brownie points after this meal! 😉