Potatoes with Meat in an Afghan Cauldron
A hearty, juicy dish made with tender meat, vegetables, and spices. Perfect for a cozy family dinner.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
700 grams
Pork
1 kilograms
Potato
2
Carrot
2
Bell pepper
1
Onion
2
Tomato
2
Garlic
40 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can cut the vegetables however you like, but avoid chopping them too finely – they may turn into shapeless mush during cooking.
Preparation
Step 1
Prepare all the listed ingredients. You can use any meat you like – here, we use pork. The selection of vegetables is flexible; the dish will still be juicy and delicious. If the meat is frozen, thaw it beforehand.
Step 2
Rinse the pork and pat it dry with paper towels. Cut it into medium-sized, even pieces. Peel the potatoes, carrots, onions, and garlic. Remove seeds from the bell peppers. Rinse all the vegetables under cold water.
Step 3
Place the Afghan cauldron (or a thick-walled pot) on the stove. Pour in some vegetable oil and heat it well. Add the meat and fry, stirring occasionally, until it gets a golden color.
Step 4
Meanwhile, slice the onion into thin strips and roughly chop the garlic.
Step 5
Cut the bell peppers and carrots into sticks.
Step 6
Cut the potatoes into large cubes or wedges.
Step 7
Dice the tomatoes similarly to the potatoes. Optionally, peel the tomatoes first.
Step 8
Add the onions and garlic to the cauldron.
Step 9
Cook, stirring, for a couple of minutes.
Step 10
Season with salt, pepper, and your favorite spices. I used sweet paprika and dried basil.
Step 11
Stir everything and cook for another 2–3 minutes.
Step 12
Add the bell peppers and carrots in an even layer.
Step 13
Next, add the tomatoes.
Step 14
Finish with a layer of potatoes. Lightly salt. Pour about ¼ cup (60 ml) of water into the pot. If you want more broth, add a bit more water. Close the lid tightly on the Afghan cauldron. Once it starts boiling, reduce the heat to just below medium and let it simmer for 30 minutes.
Step 15
Carefully lift one of the steam valves with a fork – if steam is released, the cooking process is fine. When done, turn off the heat and let the pot sit with the lid closed for another 15–20 minutes. Release the remaining steam through the valve using a fork, then open the lid. Serve the potatoes with meat and vegetables sprinkled with ground pepper and fresh herbs.