Serves: 4                                                                                                             Cook time: 35 Minutes

This warming cauliflower stew, Qorma- E-Gul-E-Karaml is a popular dish during the winter in Afghanistan. Packed with Tumeric (Zard choba), an anti-inflammatory, this dish is especially delicious when served with a good helping of Naan.


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


1. Fry the onions gently in the oil until golden brown and soft, then sprinkle in the ginger.

2. Next add your meat of choice if using. Fry and stir well for a few minutes until the meat is browned.

3. Mix in the split peas and the tomato puree and coriander and stir well for a couple of minutes

4. Add the salt, pepper, garlic and turmeric to taste, and just enough water to just cover the meat.

5. 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.

6. Serve and enjoy!

Once you've made your Qorma...

We held a live conversation with three incredible Afghan women transforming food industriesdiscussing the role that preparing, cooking and sharing Afghan cuisine plays in cultural memory and cultivating a sense of 'home', particularly among the Afghan diaspora. Once you've made your Qorma, why not settle into the recording!