There are many delicious Qorma recipes used across Afghanistan - this is one of the most traditional and includes meat, however this can easily be substituted for vegetables (or you can always use both!)

Ingredients - serves 4

75 ml vegetable oil

450 g onion finely chopped

900 g lamb on the bone, beef or chicken cut into pieces (vegetables including potatoes, carrots, cauliflower, peas, green beans - if using both add after meat is tender and cook for 15 minutes)

1-2 tbs tomato puree

150-275 ml water

50 g split peas or red kidney beans

1 tsp char masala (Afghan spice mix including cinnamon, cloves, cumin, green cardamom)

1 tsp ground coriander

salt and pepper to taste

1 tsp chilli powder (optional)

Method 

Heat the oil in the pan and add the chopped onions. Fry over a medium to high heat, stirring frequently until golden brown and soft. Add the meat and fry again until well browned. Mix in tomato puree and continue frying for another minute or two. Add water, split peas/kidney beans, spices and salt and pepper and bring to the boil. Then turn down heat and simmer until meat is cooked and split peas/kidney beans are soft. The sauce should be thick and oily (excess oil can be spooned off if desired).

Enjoy served with rice and naans.