Mashawa
Mashawa is a hearty and flavorful Afghan stew that showcases the perfect balance of protein-packed legumes, tender ground beef or lamb, and aromatic spices like cumin, coriander, and turmeric. This comforting one-pot recipe combines lentils, chickpeas, and kidney beans with a rich tomato base, enhanced by fragrant garlic, ginger, and paprika. Slow-simmered to perfection, Mashawa is a satisfying dish that’s ideal for family dinners or cozy nights. Garnished with fresh cilantro and served with creamy yogurt and tangy lemon wedges, it’s even more delightful when paired with warm naan or fluffy basmati rice. Packed with wholesome ingredients and bursting with earthy flavors, Mashawa is a must-try stew that brings an authentic taste of Afghan cuisine to your table.
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Recipe Information
Ingredients
- 1 cup (dried) or 2 cups cooked Kidney Beans
- 1 cup (dried) or 2 cups cooked Chickpeas
- 0.5 cup (dried) Lentils
- 250 grams Ground Beef or Lamb
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 large (chopped) Tomatoes
- 2 tablespoons Tomato Paste
- 3 tablespoons Cooking Oil
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Paprika
- 0.5 teaspoon (optional) Chili Powder
- 2 teaspoons (adjust to taste) Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons (chopped, for garnish) Fresh Cilantro
- 4 cups Water or Broth
- 1 cup (optional, for serving) Plain Yogurt
- 4 pieces (optional, for serving) Lemon Wedges
Instructions
If using dried kidney beans and chickpeas, soak them overnight in water. Rinse and cook them separately until tender. Set aside.
In a large pot or deep skillet, heat the cooking oil over medium heat.
Add the chopped onion and sauté until golden brown, about 7-8 minutes.
Stir in the garlic and ginger and cook for another 1-2 minutes, until fragrant.
Add the ground beef or lamb to the pot. Cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the chopped tomatoes and cook until they soften and break down into a sauce, about 5 minutes.
Add the tomato paste, ground coriander, cumin, turmeric, paprika, chili powder (if using), salt, and black pepper. Mix well and let the spices cook for 1-2 minutes.
Add the lentils, kidney beans, and chickpeas to the pot. Stir to combine.
Pour in the water or broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lentils are fully cooked and the stew thickens. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Garnish with fresh cilantro and serve hot with plain yogurt and lemon wedges on the side, if desired. Pair with naan or basmati rice for a complete meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
