Mashawa

Name: Mashawa
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: water; 1 cup dried kidney beans; 1 cup dried garbanzo beans; 4 tbsp vegetable oil; 1 large onion; 1 lb ground turkey; 1 can crushed tomatoes (15 1/2 ounce); 1 tbsp salt; 2 tbsp dried dill; 0.75 tbsp cayenne pepper; 0.5 tbsp black pepper; 0.5 tbsp dried cilantro; 1 cup chicken stock; 0.5 cup yellow split peas; 0.5 cup split peas; 8 oz plain yogurt; 2 garlic cloves; 1 tsp ground dried mint

Kidney beans, chickpeas and tomatoes come together in this Pakistani dish, fragrant with cayenne and simmered on the stove. It comes to the table with a tablespoon of the yogurt sauce.

2 hr 30 min · Serves 8 · Medium

Method

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Time: Prep 30 min · Cook 120 min · 150 min total
Difficulty: medium

1
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.
2
In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.
3 min
3
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.
120 min
4
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.
5
It is usually served as a side dish, but can be a main dish. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.).