Turmeric Zard choba is an anti-inflammatory, perfect for fighting infection during the colder months!

This warming stew Qorma- E-Gul-E-Karam is a popular dish during the winter in Afghanistan and can be made with or without meat. It's also really tasty served with naans. 


2 medium onions

50ml vegetable oil

450g lamb or beef cut into 2.5cm cubes

1 ½ tbs split yellow peas

1 tbs tomato puree

2 tsp ground coriander

Salt and pepper

2 cloves of garlic

1 cm knob of fresh ginger peeled and chopped

1 tsp turmeric

1 large cauliflower


Fry the onions gently in the oil until golden brown and soft, then add the ginger. Next add your meat of choice if using. Fry and stir well for a few minutes until the meat is browned, then add split peas and the tomato puree and coriander. Stir well for a couple of minutes then add the salt, pepper, garlic and turmeric. Add enough water to just cover the meat. Boil gently until the meat is nearly cooked, then add the cauliflower. Cook gently until the cauliflower and split peas are soft and the sauce is quite thick.

Serve and enjoy!

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