Afghani lamb with spinach

Category : Lamb

Author : Phil Soroko

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Rating :


Date : 14/07/2002


2 1/2 lb Lamb stew meat, preferably leg
1/3 cup Olive oil
3/4 lb Onions; diced large
4 tsp Chopped garlic
2 tsp Turmeric
1/4 ts Nutmeg
1/4 tsp Ground cardamom
1 tsp Crushed red pepper or to taste
1/2 tsp Cinnamon
32 oz Can tomatoes; drain & chop
1 cup Rich brown veal stock or
1 cup Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 cup Yogurt
1 tbsp Grated lemon peel
Salt to taste
1/4 cup Pine nuts, Roasted at 350F. 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.

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