Qorma

Name: Qorma
Yield: 3 servings
Cuisine: Afghan
Ingredients: 700g bone-in lamb or beef, cut into chunks; 3 large onions, thinly sliced; 4 tablespoons vegetable oil or ghee; 2 medium tomatoes, chopped; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; 4 cloves garlic, minced; 200g yellow split peas (chana dal), soaked for 1 hour (optional, for dal-style qorma); 300ml water or light stock; Salt to taste

قورمه/kor-ma/

About this dish

Qorma is a slow-cooked Afghan stew typically made with meat, onions, and a blend of warm spices, often enriched with ingredients such as dried fruits, legumes, or vegetables depending on the regional variation. It is a staple of Afghan home cooking and is commonly served over steamed rice (palaw) at family meals and gatherings.

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Ingredients

🍖700g bone-in lamb or beef, cut into chunks

🧅3 large onions, thinly sliced

🫒4 tablespoons vegetable oil or ghee

🍅2 medium tomatoes, chopped

🌿1 teaspoon ground coriander

🟡1 teaspoon ground turmeric

🌶️1 teaspoon ground cumin

🫙½ teaspoon ground black pepper

🧄4 cloves garlic, minced

🫘200g yellow split peas (chana dal), soaked for 1 hour (optional, for dal-style qorma)

💧300ml water or light stock

🧂Salt to taste

Method

Serves 3

Heat the oil or ghee in a heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring regularly, for 20–25 minutes until they are deep golden-brown. This step is essential for building the base flavour of the dish.

Add the garlic to the browned onions and stir for 1–2 minutes until fragrant.

Add the meat pieces and sear on all sides until lightly browned, about 5–7 minutes.

Stir in the ground coriander, turmeric, cumin, and black pepper, coating the meat evenly. Cook the spices with the meat for 2 minutes.

Add the chopped tomatoes, stir well, and cook for a further 5 minutes until the tomatoes soften and begin to break down into the sauce.

If using split peas, drain and add them to the pot now. Pour in the water or stock, season with salt, and stir to combine.

Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 60–90 minutes, or until the meat is very tender and the sauce has thickened. Check occasionally and add a splash of water if needed to prevent sticking.

Taste and adjust seasoning. Serve hot alongside steamed Afghan rice (palaw or chalow) and flatbread.

✓ What Makes it Authentic

Qorma is a broad category of dish in Afghan cuisine rather than a single fixed recipe, with many regional and household variations across Afghanistan. The name refers to the cooking style — a slow-braised stew — and common versions include qorma with spinach, yellow split peas, or dried fruits alongside meat. It is closely associated with everyday Afghan family cooking as well as celebratory meals.

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