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Afghani Lamb With Spinach

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 pounds lamb stew meat -- preferably

  3. 1/3 cup olive oil

  4. 3/4 pound onions -- diced large

  5. 4 teaspoons chopped garlic

  6. 2 teaspoons tumeric

  7. 1/4 teaspoon nutmeg

  8. 1/4 teaspoon ground cardamom

  9. 1 teaspoon crushed red pepper -- or to t

  10. 1/2 teaspoon cinnamon

  11. 32 ounces tomatoes -- drain & chop

  12. 1 cup rich brown veal stock or 1 cup rich beef stock

  13. 1/3 pound fresh spinach -- wash & drain

  14. 1/2 cup yogurt

  15. 1 tablespoon grated lemon peel

  16. salt -- to taste

  17. 1/4 cup pine nuts*

  18. eg

  19. ste

Instructions Jump to Ingredients ↑

  1. *Roasted at 350 F. for about 3 minutes.

  2. 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.

  3. 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.

  4. Serve over rice pilaf.

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