Mashawa Recipes

Steps:

• 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.).

Steps:

• Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain.
• In a dutch oven or other large soup pot, fry the ground beef over medium heat.
• Puree the onion in 1 cup water in a blender or food processor and add to the ground beef.
• Add garlic and salt also to the meat and stir-fry for about 10 minutes.
• Add the tomato paste and 1 more cup water and simmer 10 more minutes.
• Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes.
• Check to see if 1/4 -1/2 teaspoon more of salt is needed.
• Turn off heat.
• In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree.
• After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.