Afghani Lamb Stew with Yogurt

Maybe this is an odd recipe to post on Memorial Day weekend, when everyone in their right mind is either camping or grilling. This recipe is so simple I almost didn't post it, but after some thought I decided that was the charm. It really is easy. The yogurt gives the stew a nice tangy flavor, and next time I'd like to try this with cream instead of the yogurt. I'd also like to try some more exciting Afghani dishes, but this was easy on a weekday and great served with rice and a roasted vegetable. According to Helen Saberi in Afghan Food & Cookery, this dish can be made with chicken as well without sacrificing authenticity although I plan on doing just that when I try this with cream next time. You can make this ahead of time and reheat it right before dinner. 

I have eaten amazing Afghani food and ho-hum Afghani food, but I am hoping to find the great recipes in Helen Saberi's book. Her vegetables call for vegetable oil, but I use a blend of equal parts olive oil, coconut oil, and sesame oil. I bet that the traditional cooking fat was lamb fat, but that is impossible to find. Some day...

Ingredients:
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
1/4 cup of oil
1 pound of boneless lamb or chicken
1 tablespoon on tomato paste
1/2 teaspoon of turmeric
2 whole cardamom pods
salt and pepper
3/4 cup full fat yogurt

Directions:

In a pan, heat the oil and add the garlic and onions. Salt the onions lightly. Saute the mixture until the onions are golden, and then add the meat with a little more salt and fry it until it has browned. 

Stir in the tomato paste until it's well mixed in. Add 1/2 cup water, the turmeric, the cardamom pods, and pepper to taste. 

Bring it to the boil, then turn the heat down and simmer until the meat is tender. This part can all be done ahead of time. When you are ready to serve dinner, stir in the yogurt and gently reheat the pot. 

P.S. My husband deserves full credit for the cream idea. I'll post an update once we try it.