A thick, warming soup of short-grain rice, mung beans, and tender lamb, finished with a generous topping of tangy yogurt and dried mint. This hearty Afghan soup bridges the gap between stew and porridge.
Ingredients
1/2 cup short-grain rice
1/2 cup mung beans, soaked 2 hours
300g lamb, cubed
1 large onion, diced
2 tbsp vegetable oil
1 tsp turmeric
1/2 tsp ground coriander
1 cup diced tomatoes
6 cups water
1 cup plain yogurt
3 cloves garlic, minced
2 tbsp dried mint
Salt and pepper
Instructions
1Heat oil in a large pot. Brown lamb cubes on all sides, about 8 minutes. Add diced onion and cook until softened.
2Add turmeric and coriander, cook for one minute. Pour in 6 cups of water and bring to a boil.
3Add soaked and drained mung beans. Simmer for 30 minutes until beans begin to soften.
4Add rice and diced tomatoes. Continue simmering for another 25-30 minutes until rice and beans are very tender and the soup is thick.
5Mix yogurt with minced garlic and salt in a small bowl. Taste the soup and adjust seasoning.
6Ladle into deep bowls, spoon garlic yogurt on top, sprinkle generously with dried mint, and drizzle with a little oil.
Did You Know?
Mastawa was traditionally considered a healing food in Afghan culture, prescribed by elders for those recovering from illness or exhaustion.