Afghan Mashawa Mung Bean and Halal Beef Stew

6 servings · 25 minutes preparation · 58 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 1 pound halal lean ground beef (85/15) (use halal-certified ingredients)
• 1/2 cup dried whole green mung beans, rinsed
• 1/3 cup split red lentils, rinsed
• 1 cup canned chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, finely grated, juices squeezed out and reserved separately
• 4 cloves garlic, minced, divided
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground coriander, divided
• 1 1/2 teaspoons ground cumin, divided
• 1/2 teaspoon ground turmeric
• 6 cups halal-certified beef broth or water
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1 cup plain whole-milk yogurt
• 1 tablespoon dried mint, divided
• 1 teaspoon dried dill weed

Step-by-step instructions

1. Combine the halal ground beef, squeezed grated onion pulp, 1 minced garlic clove, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl until tacky.
2. Roll the seasoned halal beef into marble-sized meatballs, approximately 3/4-inch in diameter, placing them neatly across a parchment-lined baking sheet.
3. Heat 1 tablespoon olive oil in an 8-quart heavy stockpot over medium-high heat, add the meatballs in a single layer, and sear for 4 to 5 minutes until browned on all sides; transfer with a slotted spoon to a clean plate.
4. Add the remaining 1 tablespoon olive oil to the same stockpot over medium heat, add the reserved onion juices and 2 minced garlic cloves, cooking for 2 minutes to deglaze the browned beef fond.
5. Stir in the tomato paste, ground turmeric, remaining 1 teaspoon coriander, and remaining 1 teaspoon cumin, cooking for 2 minutes until the paste darkens to a brick-red hue.
6. Pour in the halal-certified beef broth, scraping up any caramelized bits from the bottom, then add the rinsed green mung beans and remaining 1 teaspoon salt; bring to a rapid boil.
7. Reduce heat to medium-low, cover with a lid, and simmer gently for 25 minutes until the green mung beans begin to soften at their outer edges.
8. Add the split red lentils, drained chickpeas, and browned halal beef meatballs back into the pot, simmering uncovered for an additional 18 to 20 minutes until the lentils melt into the broth and thicken it naturally.
9. Whisk together the plain whole-milk yogurt, remaining 1 minced garlic clove, 1/2 tablespoon dried mint, and a pinch of salt in a small bowl; ladle hot stew into bowls, topping each with garlic yogurt, remaining dried mint, and dried dill. Before serving, verify the center of the ground-meat filling or meatballs reaches at least 160 F (71 C) on a food thermometer; extend cooking as needed.

Kitchen notes

Rolling the meatballs into diminutive, bite-sized spheres ensures every spoonful contains a harmonious combination of tender legumes and savory halal beef. Keep your hands lightly oiled with olive oil while rolling to prevent the seasoned meat from sticking. Because split red lentils break down rapidly and thicken the stew naturally, avoid adding them at the beginning with the firm mung beans; timing their addition precisely prevents scorching on the pot base.

Storage & make-ahead

Store leftover stew in an airtight container in the refrigerator within 2 hours for up to 3 days. Store the garlic-mint yogurt separately to preserve its cool, creamy acidity. Reheat the stew thoroughly in a saucepan over medium heat until bubbling and hot throughout, reaching at least 165 F (74 C), before garnishing with fresh yogurt.