In the latest entry on Immigrant Kitchens Lindsay Sterling learns how to make Afgani Lamb from Shamayel Kargar (read the recipe and see the photos).
Twenty-one years ago Shamayel Kargar and her husband had a hankering for some good lamb. What they had found at Shop ‘n Save was very different than what they were used to. Where they were from in Afghanistan, lamb came straight from the farm, and I mean straight. Since “sheep farm” wasn’t a category in the Greater Portland phone book, Shamayel asked her sister to watch the kids while she and her husband got in their car and headed away from town on Forest Ave. They figured they’d come to a pasture with some sheep on it eventually.