Chalau

This is a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro. Lean beef stew meat may be substituted for the lamb.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 740 Calories

Ingredients

• ½ cup vegetable oil
• 1 ½ cups water
• salt to taste
• 2 cloves garlic, minced
• 6 cups water
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon cayenne pepper, or to taste
• freshly ground black pepper to taste
• ¼ cup cooking oil
• 1 large onion, finely chopped
• 3 cups chopped fresh spinach
• 1 ½ pounds cubed lamb stew meat
• 3 cups uncooked basmati rice

Recipe Instructions

Step 1

Heat 1/2 cup of oil in a large heavy skillet over medium-low heat. Add onion, and fry gently until transparent. Increase heat to medium, and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce heat to low. Cover the pan, and continue cooking for 1 1/2 to 2 hours.

Step 2

Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add rice, and cook, stirring frequently for 5 minutes. Add 6 cups water, and bring to a boil. Reduce heat to low, and cook loosely covered for about 30 minutes, or until rice is tender.

Step 3

Add spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.