Afghan Meatball Stew (Maushawa) Recipe

Name: Afghan Meatball Stew (Maushawa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce red kidney beans; 1/2 cup green lentils; 1/2 cup red lentils; 1 cup basmati rice; 7 cups chicken stock; 4 teaspoons salt; 1 pound ground lamb; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon chili powder; 1/2 teaspoon cinnamon; 1/2 teaspoon smoked paprika; 1 teaspoon cumin; 2 tablespoons olive oil; 1 yellow onion large; 1 tablespoon crushed red pepper flakes; 1 teaspoon smoked paprika; 1 can diced tomatoes with juice; 3 tablespoons dill chopped; 1 handful fresh parsley chopped; 1 lemon juiced; 1 cup chicken stock

Servings: persons

1 ounce red kidney beans
1/2 cup green lentils
1/2 cup red lentils
1 cup basmati rice
7 cups chicken stock
4 teaspoons salt
1 pound ground lamb
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1 teaspoon cumin
2 tablespoons olive oil
1 yellow onion large
1 tablespoon crushed red pepper flakes
1 teaspoon smoked paprika
1 can diced tomatoes with juice
3 tablespoons dill chopped
1 handful fresh parsley chopped
1 lemon juiced
1 cup chicken stock

1
Rinse the kidney beans and split peas and place in a soup pot with 7 cups stock. Bring to a boil and simmer for 30 minutes, stirring occasionally so the lentils don't stick to the bottom and burn (which mine did).
2
Rinse the rice and add to the pot with the salt. Simmer for another 30 minutes, or until the ingredients are soft.
3
Meanwhile, combine the meat with the seasonings and shape into balls with about 1 1/2 tsp meat.
4
Heat the oil in a large saute pan over medium-high and fry the onion with the spices until translucent and lightly brown.
5
Heat the oil in a large saute pan over medium-high and fry the onion with the spices until translucent and lightly brown.
6
Add meatball mixture to the bean mixture, another 2 cups water, the lemon and dill. Bring to a boil, stirring over low heat until almost boiling.
7
Adjust the seasoning with salt and pepper. Finish off with a topping of parsley (and feta, if you are feeling cheesy).

1480

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 ounce red kidney beans, 1/2 cup green lentils, 1/2 cup red lentils, 1 cup basmati rice, and more.

Yes, Afghan Meatball Stew (Maushawa) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Afghan Meatball Stew (Maushawa)

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