If I was on the fence about the slow cooker, this particular dish here has tipped the scales. When the slow cooker had finished doing its magic, I found myself hovered over the pot, fork in hand, double dipping, tongue burning, and hoping nobody would stumble into the kitchen. It was crock pot crack.
The dish is called mashawa. Humaira deemed it Afghan chili when she posted the original recipe a few months ago. It has the consistency of chili and boasts three different legumes. It’s crowned with a scoop of yogurt just as you might finish a Southwestern chili with sour cream. The flavor however, is distinctly Afghan, not remotely Tex Mex: coriander and dill in lieu of chili powder and cumin. And while it’s loaded with flavor, it lacks the heat of a traditional chili. If you like spicy, boost the amount of red chili flakes in the recipe.
I’m keeping this posting short. I need time to figure out which crock pot I’m going to buy.
Slow Cooker Afghan Chili
1 medium onion, finely chopped
5 cloves garlic, finely chopped
3 tbsp. olive oil
1 1/2 lbs. beef stew meat, cut into bite-size pieces (too big and it won’t be tender)
1 tsp. Kosher salt, plus more for seasoning the meat
¾ tsp. black pepper, plus more for seasoning the meat
6 cups low-sodium chicken broth
2 tbsp. tomato paste
1 tbsp. ground coriander
1/2 tsp. red chili flakes
1 1/2 cups dried mung beans
1 15-oz can of kidney bean
1 15-oz can of chickpeas
2 tbsp. dried dill
1 cup plain yogurt
1/2 tsp. dried ground garlic
Heat the oil in large skillet over medium-high heat, add the onions and sauté for 5 minutes. Add garlic and cook for another minute. Season the meat with a healthy pinch of Kosher salt and black pepper and add to the onions/garlic. Cook for 10-12 minutes until nicely browned.
While the meat is browning, combine the chicken broth, tomato paste, coriander, chili flakes, mung beans, ½ tsp. of the salt and the black pepper to the crock pot. Stir well. Add the browned meat/onions to the pan and stir again. Turn the crock pot to low and cook for 6 hours. After 6 hours, add the kidney beans, chickpeas and dill. Continue to cook on low for an additional 30 minutes. If the meat is not tender enough, let it go another 30 minutes.
When you are ready to eat, stir together the yogurt, dried garlic and remaining half teaspoon of salt.
In a small bowl mix together the yogurt, garlic and remaining ½ tsp of salt.
Serve in bowls with a dollop of yogurt and a piece of nan or flat bread.
Makes 6 hearty portions
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