🥣 DALDA (Afghan Barley & Lentil Stew with Lamb)🛒

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and cost-effective.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a higher protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly.

Wash 2 cups of barley a few times and soak for a few hours.

Wash red lentils a couple of times until the water runs clear and soak for a few hours.

In a pressure cooker, add half a cup of oil and fry 3 diced onions until golden brown.

Add 1 and 1/2 kilos of boneless lamb and fry until there's no pink visible.

Add half a teaspoon of turmeric, half a bulb of minced garlic, and 2 diced green chilies; fry until garlic is fragrant.

Add chopped capsicum, carrot, and mushrooms; fry for a couple of minutes.

Add enough water to cover the meat and pressure cook on high heat for about 15 minutes.

Check if the meat is tender; remove the meat and shred it.

Add barley to the stock, adding a little more water as needed, and pressure cook on medium heat for about 15 minutes.

In a deep pot, add a little oil and fry one onion until golden.

Puree 4 tomatoes, some garlic, and a green chili; fry until the tomato is red and oil rises to the top.

Add 2 tablespoons of tomato paste and mix well.

Add the shredded meat back to the tomato sauce and mix in some water.

Add red lentils and season with coriander powder, salt, chicken stock, and black pepper.

Add the cooked barley and mix everything together.

Taste and adjust seasoning if necessary; add one can of red kidney beans.

Plate up with Greek yogurt, fresh coriander, and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level: