About this dish
Lawang is an Afghan spice blend and flavoring agent derived from the bark of a plant related to cinnamon, used to add a warm, aromatic depth to meat stews, rice dishes, and slow-cooked curries in Afghan cooking.
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Ingredients
🥩750g bone-in lamb or beef, cut into large chunks
🧅2 large onions, finely sliced
🫙2 teaspoons lawang (Afghan bark spice), ground or whole pieces
🧄4 cloves garlic, minced
🫚4 tablespoons vegetable oil or ghee
🍅2 medium tomatoes, roughly chopped
🌶️1 teaspoon ground coriander
🧂Salt to taste
🫙1 teaspoon ground black pepper
💧400ml water or light stock
🌿Fresh cilantro, to garnish
Method
Serves 31
Heat the oil or ghee in a heavy-based pot over medium-high heat. Add the sliced onions and cook, stirring frequently, until they are deep golden brown, about 15–20 minutes.2
Add the garlic and cook for a further minute until fragrant.3
Add the meat pieces and brown on all sides, turning occasionally, for about 8–10 minutes.4
Stir in the lawang, ground coriander, and black pepper, coating the meat and onions evenly with the spices.5
Add the chopped tomatoes and stir well, cooking for 5 minutes until they begin to break down.6
Pour in the water or stock, season with salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is tender and the sauce has thickened.7
Taste and adjust seasoning as needed. If whole lawang pieces were used, remove them before serving.8
Serve hot, garnished with fresh cilantro, alongside Afghan flatbread (naan) or steamed rice.✓ What Makes it Authentic
Lawang (also sometimes referred to in the context of the spice itself) is a traditional aromatic used across Afghan cuisine, particularly in hearty meat and rice preparations. It is part of a broader tradition of warm spicing in Central and South Asian cooking, and is found in Afghan household kitchens as well as in restaurant-style dishes. The spice is closely associated with slow-cooked lamb and beef dishes where layered, warming flavors are prized.
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