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Recipe: Afghani Lamb With Spinach
Similar Categories: Afghani, Lamb, Spinach
3/4 lb Onions; diced large
1 cup Rich brown veal stock or
Salt; to taste
4 teaspoons Chopped garlic
1/4 teaspoon Ground cardamom
1 cup Rich beef stock
1 teaspoon Crushed red pepper
1/3 lb Fresh spinach; wash & drain
1/4 teaspoon Nutmeg
1/2 teaspoons Cinnamon
2 teaspoon Turmeric
1/4 cup Pine nuts*
32 ozs Can tomatoes; drain & chop
1 tablespoon Grated lemon peel
1/3 cup Olive oil
2 1/2 lbs Lamb stew meat
1/2cup Yogurt
Roasted at 350 F. for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the
onions; saute them for 2 minutes; then add the garlic and saute it for 1
minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and
cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to
burn the onions or garlic. Add the tomatoes and veal stock and stir.
Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender
and begins to break up. Remove the dish from the oven and add
the spinach, stirring until the spinach is wilted and blended in.
Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to
taste. Sprinkle with roasted pine nuts.
Yield: 4 to 6 servings. Serve over rice pilaf.
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