View source for Afghani Lamb with Spinach



== Description ==

== Ingredients ==

* 2 1/2&nbsp;lb [[Lamb]] stew meat—preferably leg
* 1/3 c [[olive oil]]
* 3/4&nbsp;lb [[onion]]s; diced large
* 4 ts Chopped [[garlic]]
* 2 ts [[turmeric]]
* 1/4 ts [[nutmeg]]
* 1/4 ts Ground [[cardamom]]
* 1 ts [[red pepper flakes|crushed red pepper]] -- or to taste
* 1/2 ts [[cinnamon]]
* 32 oz Can [[tomato]]es; drain & chop
* 1 c Rich brown [[veal stock]] or
* 1 c Rich [[beef stock]]
* 1/3&nbsp;lb Fresh [[spinach]]; wash & drained
* 1/2 c [[yogurt]]
* 1 tb Grated [[lemon peel]]
* [[salt]]; to taste
* 1/4 c [[pine nut]]s* *Roasted at 350 F. for about 3 minutes.

== Procedures ==

# Sear [[Lamb]] in the [[olive oil]] in a cast-iron skillet or Dutch oven. Add the [[onion]]s; saute them for 2 minutes; then add the [[garlic]] and saute it for 1 minute. Put in the [[turmeric]], [[nutmeg]], [[cardamom]], [[red pepper flakes|crushed red pepper]] and [[cinnamon]] and saute the mixture for 1 to 2 minutes more, being careful not to burn the [[onion]]s or [[garlic]]. Add the [[tomato]]es 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 nut]]s.

[[Category:Afghan Meat Dishes]]
[[Category:Afghan cuisine]]
[[Category:Beef stock and broth Recipes]]
[[Category:Cardamom Recipes]]
[[Category:Lamb Recipes]]
[[Category:Lemon peel Recipes]]
[[Category:Pine nut Recipes]]

[[Category:Spinach Recipes]]