Qorma e rawash
Lamb and rhubarb stew

  

Pork apricot rolls
  • 750 GRAM LAMB FOR STEWING, cubed
  • 2 ONIONS, sliced
  • 400 GRAM RHUBARB, cleaned and sliced
  • 1 TSP CUMIN SEEDS
  • 5 CARDAMOM PODS, use inside seeds
  • 2 TBSP TOMATO PUREE
  • 2 CLOVES GARLIC, chopped
    •
 

Fry the onions and garlic for 5 minutes in oil. Add the lamb and fry it until brown on all sides. Add the cumin, the cardamom, the tomato puree, 1 cup of water and salt and pepper to taste and bring this to the boil. Simmer for 2 hours. Add the rhubarb and simmer for 20 minutes more.

This is a recipe from Afghanistan. On the 19th of August 1919, Afghanistan gained independence from Great Britain with the Treaty of Rawalpindi. The British fought three wars: the first they lost, the second they won and after the third they gave up. Click on culinary calendar for more links between cooking and history.

Distribute the chutney and apricot pieces over the pork chops and roll them up. Fry them brown on all sides in the butter. Lower the heat and simmer the rolls for 15 minutes; turn them halfway. Take them out and keep them warm. Add the Amarula and cream to the pan and reduce on high heat to half. Pour this sauce over the pork rolls.


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