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Afghani Lamb with Spinach

  • 6servings
  • 70minutes
  • 650calories

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Source: recipeland.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. 2 1/2 pounds lamb stewing meat preferably leg

  2. 1/3 cup olive oil

  3. 3/4 pound onions diced large

  4. 4 teaspoons garlic chopped

  5. 2 teaspoons turmeric

  6. 1/4 teaspoon nutmeg

  7. 1/4 teaspoon cardamom seeds ground

  8. 1 teaspoon red pepper flakes crushed, or to taste

  9. 1/2 teaspoon cinnamon

  10. 32 ounce tomatoes canned drained and chopped

  11. 1 cup beef stock or beef stock, prefer veal stock if possible

  12. 1/3 pound spinach washed and drained, fresh

  13. 1/2 cup yogurt, plain

  14. 1 tablespoon lemon zest grated

  15. 1 x salt to taste

  16. 1/4 cup pine nuts

Instructions Jump to Ingredients ↑

  1. Toast the pine nuts at 350 degrees F for about 3 minutes.

  2. Sear lamb in the olive oil in a cast-iron skillet or Dutch oven . Add the onions; sauté them for 2 minutes; then add the garlic and sauté it for 1 minute.

  3. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and sauté 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.

  4. Cover the dish and bake at 350 degrees 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.

  5. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste.

  6. Sprinkle with roasted pine nuts.

  7. Yield: 4 to 6 servings. Serve over rice pilaf.

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