@@@@@ Now You're Cooking! Export Format

Afghani Lamb With Spinach - 2c

a2, lamb, mideast

2 1/2 pounds lamb stew meat; preferably leg
1/3 cup olive oil
3/4 pound onions; diced large
4 teaspoons garlic; chopped
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 teaspoon crushed red pepper; or to taste
1/2 teaspoon cinnamon
1 32 ounces ca tomatoes; drain and chop
1 cup rich brown veal stock OR
1 cup rich beef stock
1/3 pound fresh spinach; wash and drain
1/2 cup yogurt
1 tablespoon grated lemon peel
salt; to taste
1/4 cup Pine nuts ¹

¹ 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 sauté 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.

- - - - - - - - - - - - - - - - - -



Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.33 **
Back