Gluten-Free Afghan Kapisa Chalaw with Lamb and Yogurt Bread

A traditional Afghan dish reimagined gluten-free by pairing fragrant Kapisa-style lamb and rice (Chalaw) with a side of gluten-free yogurt flatbread, offering authentic flavors without compromise.

Steps

1. Soak the rice in water for 20 minutes, then drain. 2. Heat oil in a pot over medium heat, sauté onion until translucent. 3. Add garlic and spices, cook for 1 minute until fragrant. 4. Add lamb pieces, brown on all sides. 5. Add rice and water, bring to a boil, then reduce heat to low. 6. Cover and simmer for 20 minutes until rice is cooked and lamb is tender. 7. For the bread, mix gluten-free flour, yogurt, olive oil, and salt in a bowl. 8. Add water little by little until a soft dough forms. 9. Roll the dough into a small flat circle. 10. Heat a non-stick pan over medium heat, cook the bread for 2-3 minutes on each side until golden brown spots appear. 11. Serve the lamb and rice alongside the warm gluten-free yogurt bread.

For the Lamb and Rice: - 100g lamb shoulder, diced - 1/2 cup basmati rice, rinsed - 1 tbsp vegetable oil - 1 small onion, finely chopped - 1 garlic clove, minced - 1/2 tsp ground coriander - 1/4 tsp ground cardamom - 1/4 tsp cumin - 1 cup water - Salt, to taste For the Yogurt Bread (Gluten-Free): - 1/2 cup gluten-free flour blend - 2 tbsp plain yogurt - 1 tbsp olive oil - Pinch of salt - Water, as needed