Afghan Lamb Qorma (قورمه گوشت)

This simple yet deluxe curry dish from Afghanistan combines a modest selection of spices with lamb and potatoes.

The term ‘qorma’ is a relative of Indian ‘korma’, which in the Mughal Empire referred to cooking meat or vegetables in yoghurt. Various styles of ‘korma’ have developed across the South Asian subcontinent, including Indian ‘korma’, Persian ‘ghormiyeh’ and the Afghan version, ‘qorma’. Afghan ‘qorma’ is a wonderfully rich tale of lamb and potatoes cooked in spices. Afghan cuisine generally isn’t very spicy, making ‘qorma’ a brilliant curry dish for people who are shy of heat. Furthermore, qorma can be made with chicken, or just with potatoes - ‘batata qorma’ - when meat isn’t available or desired. Another ingredient that’s good to spotlight here is ‘anardana afgani’, which is dried pomegranate seeds - for which Afghan is well-known - crushed to a sour-tasting powder. ‘Anardana’ is used widely in Persian and North-Indian cuisine, but in Afghan qorma it adds a mouthwatering relish to rich, hearty lamb. There is one challenge to this dish: potatoes and tomatoes don’t really get along when cooked together. Most tomatoes have an acidic buffer which causes a hardening reaction in potatoes, increasing their cooking time and causing them to turn crumbly and dense. So I have a work-around ingredient, guaranteeing you tender lamb, spiced tomato gravy and ruffling, soft hunks of potato. A brilliant pot of cosiness when served with rice pulao, roti or naan. Let’s go!