Afghan Onion Meat on Flatbread

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr 55 mins
Total Time 1 hr 2 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg beef, (soup meat), lean, boneless
  • 5 vegetable onion (s)
  • some vinegar, as needed
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon mint, dried
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 250 g peas, yellow, half fruit, or a can chickpeas
  • 2 cloves garlic)
  • some sunflower oil, or rapeseed oil
  • 8 flat bread (s), Arabic
  • 300 ml water
Afghan Onion Meat on Flatbread
Afghan Onion Meat on Flatbread

Instructions

  1. The day before, cut a vegetable onion into very fine rings, place in a container with a lid, cover with vinegar and place in the refrigerator.
  2. Chop the meat so it`s about the size of goulash cubes. Slice the remaining four onions, finely chop the garlic and mix the spices together in a small bowl. If yellow peas are used, cook them in salted water until they are soft.
  3. Sear the meat together with the garlic in a little oil, remove and set aside. Sweat half of the onions in the same saucepan until they turn translucent brown. Possibly add a little oil. Then add the meat, spices and water and stir well. In the pressure cooker, the meat takes about 20 minutes, without the pressure cooker it has to stew for about 1 1/2 hours with the lid on over medium heat. If necessary, add a little more water in between.
  4. When the meat is tender, add the remaining onions to the pot. If you use cherry peas, drain them and add them as well. Yellow peas are added later when serving. The dish must now simmer open for about 20 minutes over low to medium heat, until the onions added last are soft and the consistency of the sauce is creamy. Season to taste and add salt if necessary.
  5. Place a flatbread on each plate and spread the onion meat on top. Sprinkle the drained yellow peas on top to taste and top with rings from the vinegar onion. This is served with the rest of the flatbreads.
  6. Annotation:
  7. This dish is traditionally eaten with fingers and flatbread, but of course you can also eat it with a knife and fork. The bottom flatbread is rolled up at the end and tastes refined because it is soaked with sauce.
  8. In Afghanistan this dish is usually cooked with lamb, but since lamb doesn`t suit my taste, I prepare it with beef soup. In my opinion, this is juicier and more tender than pure goulash. The canned chickpeas are a great substitute for the yellow peas.

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