Sherwa E Shamali War (Hot Meat and Vegetable Soup)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp. olive oil
3 medium onion, sliced
2 cloves garlic, chopped
2 pounds lamb, cubed
2 oz. split peas
1 (15 oz.) can chopped tomatoes
2 medium jalapeno, chopped
2 Tbsp. cilantro, chopped
2 tsp. turmeric
2 tsp. pepper
4 medium potatoes, cubed
salt, to taste
6 cups beef broth
Instructions:
Heat the oil in a medium-size pot and saute the onion for 5 minutes. Add the garlic and lamb and sprinkle with the tumeric, salt and pepper. Add the chopped cilantro and saute the pot ingredients for about 10 minutes.
Add the split peas, tomatoes, jalapenos and broth to the pot and bring to a boil. Let the soup simmer for 1 hour, then add the potatoes and cook until the potatoes are fork tender. Adjust the seasoning to taste and serve immediately.
Recipe adapted from “Afghan Food & Cookery,” by Helen Saberi.