Shorwa (Afghan Lamb and Vegetable Soup)
A warming Afghan soup of lamb, potato, carrot and chickpeas in a turmeric and tomato broth, brightened with lemon and fresh coriander.
- Time2 hr
- LevelEasy
- Costabout £2.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 544kcal
- 35gcarbs
- 7.4gof which sugars
- 31.1gfat
- 12.6gsaturates
- 30.9gprotein
- 9.2gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pot over a medium high heat. Brown the lamb for 6 minutes, then add the onions and cook for 8 minutes until soft.
14 min - 2
Stir in the garlic, turmeric, ground coriander, pepper and tomato purée for 1 minute.
- 3
Pour in the water, add the salt and bring to the boil. Skim off any grey foam, then cover and simmer gently for 1 hour 10 minutes, until the lamb is tender.
70 min - 4
Add the potatoes, carrots and chickpeas and simmer for 20 minutes, until the vegetables are soft.
20 min - 5
Stir in the dried mint and check the seasoning. Serve in bowls with fresh coriander and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
