Mashawa - cooking recipe

Ingredients

water
1 cup dried kidney beans
1 cup dried garbanzo beans
4 tablespoons vegetable oil
1 large onion, diced
1 lb ground turkey (substituting for ground lamb)
1 (15 1/2 ounce) can crushed tomatoes
1 tablespoon salt
2 tablespoons dried dill
3/4 tablespoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon dried cilantro
1 cup chicken stock
1/2 cup yellow split peas
1/2 cup split peas
Yogurt sauce
8 ounces plain yogurt
2 garlic cloves, crushed
1 teaspoon ground dried mint

Preparation

In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 11/2 hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.
In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and saute, turning, until evenly browned.
To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.
Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.
Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.
Upon the tester's advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and 1/4 cup chicken stock.).