Garlic and Meat Stew (Seer Polo)

Garlic and Meat Stew (Seer Polo)

Whole heads of garlic turn mellow and sweet, simmered slowly with tender lamb.

Total 2 hr 50 min Makes 6 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Red meat

Seer Polo is an Afghan braise built on whole garlic bulbs cooked low and slow until soft and sweet, balanced against tender chunks of lamb in a rich, lightly spiced broth. Traditionally served over basmati rice during cold months, the mellowed garlic loses its sharp bite and becomes almost creamy. It pairs naturally with steamed rice and a simple yogurt side.

Ingredients

  • 2 pounds lamb stew meat, cut into 1 1/2-inch chunks
  • 4 whole heads garlic, outer papery skins removed, left intact
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 2 teaspoons salt
  • 3 cups water
  • 2 tablespoons white vinegar
  • 1 tablespoon tomato sauce
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Trim the root ends off the whole garlic heads and peel away the outer papery layers, keeping each head intact.

  2. Heat the oil in a 6-quart saucepan or Dutch oven over medium-high heat and brown the lamb in batches, about 3 minutes per batch, until seared on all sides. Transfer to a plate.

  3. Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes.

  4. Stir in the tomato paste, coriander, black pepper, turmeric, and cardamom and cook, stirring constantly, until fragrant, about 1 minute.

  5. Return the browned lamb to the pot along with the salt, water, vinegar, and tomato sauce. Stir to combine and bring to a boil.

  6. Reduce heat to low, cover, and simmer for 1 hour.

  7. Nestle the whole garlic heads into the pot, cut side down, pushing them partway into the liquid. Cover and continue simmering until the lamb is fork-tender and the garlic heads are soft when pierced, about 1 hour 15 minutes.

  8. Uncover and simmer an additional 10 minutes to thicken the sauce slightly, spooning sauce over the garlic heads once or twice.

  9. Taste the broth and adjust salt as needed. Transfer the lamb and whole garlic heads to a serving platter, spoon the sauce over the top, and garnish with chopped cilantro.

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    Garlic and Meat Stew (Seer Polo)

    Seer Polo is an Afghan braise built on whole garlic bulbs cooked low and slow until soft and sweet, balanced against tender chunks of lamb in a rich, lightly spiced broth. Traditionally served over basmati rice during cold months, the mellowed garlic loses its sharp bite and becomes almost creamy. It pairs naturally with steamed rice and a simple yogurt side.

    2 hr 50 min 6 servings 410 cal

    Ingredients

    • 2 pounds lamb stew meat, cut into 1 1/2-inch chunks
    • 4 whole heads garlic, outer papery skins removed, left intact
    • 3 tablespoons vegetable oil
    • 1 large yellow onion, finely chopped
    • 2 tablespoons tomato paste
    • 1 teaspoon ground coriander
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cardamom
    • 2 teaspoons salt
    • 3 cups water
    • 2 tablespoons white vinegar
    • 1 tablespoon tomato sauce
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      Trim the root ends off the whole garlic heads and peel away the outer papery layers, keeping each head intact.

    2. 2

      Heat the oil in a 6-quart saucepan or Dutch oven over medium-high heat and brown the lamb in batches, about 3 minutes per batch, until seared on all sides. Transfer to a plate.

    3. 3

      Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes.

    4. 4

      Stir in the tomato paste, coriander, black pepper, turmeric, and cardamom and cook, stirring constantly, until fragrant, about 1 minute.

    5. 5

      Return the browned lamb to the pot along with the salt, water, vinegar, and tomato sauce. Stir to combine and bring to a boil.

    6. 6

      Reduce heat to low, cover, and simmer for 1 hour.

    7. 7

      Nestle the whole garlic heads into the pot, cut side down, pushing them partway into the liquid. Cover and continue simmering until the lamb is fork-tender and the garlic heads are soft when pierced, about 1 hour 15 minutes.

    8. 8

      Uncover and simmer an additional 10 minutes to thicken the sauce slightly, spooning sauce over the garlic heads once or twice.

    9. 9

      Taste the broth and adjust salt as needed. Transfer the lamb and whole garlic heads to a serving platter, spoon the sauce over the top, and garnish with chopped cilantro.