Qorma-e-Zardak (Afghan Carrot Hotpot)
(Serves 4)
2 medium onions, chopped
Oil, for frying
2-3 garlic cloves, peeled and chopped
1 Scotch bonnet chilli
1cm knob of fresh ginger, peeled and chopped
1tsp ground turmeric
½tsp ground cumin
½ teaspoon ground coriander
Pinch ground cloves
600g baby carrots, scrubbed or grown-up carrots, peeled and chunked
300g daul nakhud (yellow split peas)
1tbsp tomato paste
3 large tomatoes, chopped
Salt, to taste
2tbsp sour grape juice or 2 tsp vinegar
500ml water or veg stock
Just fry the onions in a little oil in the bottom of a big saucepan, and add in the garlic, chilli and ginger.
When the onions have started to soften, add in the spices, carrots and split peas, followed a couple of minutes later by the paste and fresh tomato chunks.
Sprinkle in some salt, add either the vinegar or sour grape juice, and then enough water to cover all the ingredients.
Bring to the boil and then set to simmer for 45 minutes to 1 hour, or until the carrots and peas are cooked through.
Serve over plain white rice, with yoghurt and bread. And maybe salaata (Afghan salad).
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