Mashawa

Recipe by Chef #378000
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1½ hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.
  • In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.
  • To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.
  • Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.
  • Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.
  • Upon the tester’s advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.).
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