Afghani Lamb with Spinach - Afghan recipes

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Afghani Lamb with Spinach

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Yield:

Ingredients:


1.3 kg	Lamb stew meat preferably leg
1/3 cup	Olive oil
0.4 kg	Onions, diced large
4 tsp	Chopped garlic
2 tsp	Turmeric
1/4 tsp	Nutmeg
1/4 tsp	Ground cardamom
1 tsp	Crushed red pepper or to taste
1/2 tsp	Cinnamon
960 g	Can tomatoes, drain & chop
1 cup	Rich brown veal stock or
1 cup	Rich beef stock
0.2 kg	Fresh spinach, wash & drain
1/2 cup	Yogurt
20 ml	Grated lemon peel
	Salt, to taste
1/4 cup	Pine nuts*

Method:

*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.

Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,

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