Mashawa Soup
This thick and hearty Afghan soup is healthy and warming. It is a popular soup that is filling, nourishing and absolutely delicious.
Ingredients
For the base
- 7oz Red Kidney Beans
- 5.95oz Yellow Split Peas
- 3.5oz Split Mung Beans
- 3.5oz Basmati Rice
- 1.5l Chicken Stock
- Salt to taste
For the meatballs
- 1lb ground Lamb
- 1 tsp Salt
- 1 tsp ground Black Pepper
- 1/2 tsp Red Chilli Powder
- 1/2 tsp ground Cinnamon
To finish
- 1.75fl. oz Vegetable Oil
- 1 large Onion, finely chopped
- 14oz Plum Tomato tin, pureed
- 8.75fl. oz Chicken Stock
- 1 tbsp Dill
- 12.25oz Greek yogurt
Instructions
Step 1
Rinse the beans and rice and place in the pressure cooker with stock on high for 10 minutes.
Step 2
Once the timer goes off, allow to naturally release for 10 - 15 minutes.
Step 3
Combine the meat with the seasonings and shape into small balls. No more then 1 tsp each.
Step 4
Remove the beans and rice and any liquid from the pot, select saute and heat the oil in the pot.
Step 5
Add Onions and fry till they are translucent.
Step 6
Add the meatballs and brown - around 1 - 2 minutes.
Step 7
Stir in tomatoes and stock.
Step 8
Close the pressure cooker lid, seal and cook on high for 2 minutes. When done, let it naturally release for 5 minutes and set the knob to venting position.
Step 9
Carefully open the lid and add the bean mixture back in along with Dill and yoghurt. Select saute and stir gently and carefully.
Step 10
Adjust seasoning and add water to thin down the soup if desired.
Step 11
Serve with Lavash or Naan.