Afghani Lamb with Spinach

Afghani Lamb with Spinach

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    Recipe ingredients and directions:

    Afghani Lamb with Spinach
    4 servings

    2 1/2 lb lamb stew meat, preferably leg
    1/3 c olive oil
    3/4 lb onions, diced large
    4 ts chopped garlic
    2 ts turmeric
    1/4 ts nutmeg
    1/4 ts ground cardamom
    1 ts crushed red pepper, or to taste
    1/2 ts cinnamon
    32 oz can tomatoes, drain and chopped
    1 c rich brown veal stock or beef stock
    1/3 lb fresh spinach, washed and drained
    1/2 c yogurt
    1 tb grated lemon peel
    salt, to taste
    1/4 c pine nuts, 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.

    Category: Afghani Recipes

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    Paul

    Owner of Recipe Flow

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