In Afghan culture, meat holds a special place at the table and is often seen as the centerpiece of a meal. Many people prefer it over vegetarian dishes, especially during celebrations or when hosting guests. But for everyday meals, especially in homes where budgets are tighter, vegetarian recipes are more common. They are simple, affordable, and nourishing—making them a practical choice for families across the country.
In Afghanistan, when you are invited to someone’s home, it is common for at least one meat dish to be prepared as a gesture of hospitality. One popular option is Kabab Digi Afghani, a flavorful dish made with veal or lamb. It is typically cooked at home using a pressure cooker, which makes the meat tender and full of flavor.
Kababs are most often made with lamb, as it is more accessible and affordable in many parts of Afghanistan. People also grow up eating lamb from a young age, so they are more familiar with its taste and flavor, making it the preferred choice for traditional dishes.
This kabab recipe, known as Kabab Digi Afghani, stands out from other kababs because it includes yogurt, which adds a unique and tangy aftertaste. It is served hot with plenty of fresh vegetables and crispy fries, creating a delicious and irresistible combination.
Tune in to a quick video on making this tasty recipe
What you need to make kabab digi afghani
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Ingredients
¾ Cup Corn Oil
4 Onions, chopped
1 kg Veal
Salt, 1 tbsp
Black pepper, 1 tbsp
6 Garlic cloves, minced
2 cups water
Yogurt, 1 ½ Cup
Equipment Needed:
Directions
- Add oil to the pressure cooker.
- Add chopped onions to the pressure cooker. As they cook, the onions will caramelize and bring out a rich, deep flavor that enhances the taste of the meat.
- When the onions turn golden brown, add the veal to the pressure cooker. This step helps the meat soak in the rich, savory flavor from the caramelized onions, adding depth to the dish.
- Continue by adding salt and black pepper. These simple seasonings will bring out the natural flavors of the veal and onions, making the dish more balanced and flavorful.
- Add minced garlic and fry it well. This will release its aroma and infuse the dish with a rich, savory flavor that pairs perfectly with the meat and caramelized onions.
- Add water and bring it to a boil. This will form a flavorful cooking base that helps the veal become tender, juicy, and full of rich taste as it simmers.
- Close the pressure cooker and cook on high heat for 5 minutes. Then reduce the heat to low and let it cook for another 25 minutes, or until the meat is fully cooked and tender.
- Open the pressure cooker and check if the meat is fully cooked. If it still needs more time, close the lid again and cook for another 10 minutes, or until the meat is tender and done.
- Once you open the pressure cooker, add the yogurt and let it simmer gently until the yogurt is fully absorbed. This will give the dish a rich, creamy texture and a distinct, flavorful taste.
- Serve hot with plenty of fresh vegetables and fries. This combination makes for a delicious and satisfying meal that is hard to resist.
- Sprinkle a bit of black pepper on top to add a final touch of flavor and a subtle hint of spice.
- Equipment needed: A pressure cooker
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