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Afghani Lamb Stew with Spinach

This stew is rich and delicious. Afghani use of spices is similar to the Indian use, but it lighter.

  • 2 1/2 pounds lamb stew meat - preferably leg
  • 1/3 cup olive oil
  • 3/4 pound onions, diced large
  • 4 teaspoon chopped garlic
  • 2 teaspoons turmeric
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon crushed red pepper - or to taste
  • 1/2 teaspoon cinnamon
  • 32 ounce can tomatoes, drain & chop
  • 1 cup beef stock
  • 1/2 pound fresh spinach, washed & drain
  • 1/2 cup yogurt
  • 1 tablespoon grated lemon peel
  • Salt, to taste
  • 1/4 cup roasted pine nuts
 

METHOD

Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. Sauté for 2 minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and sauté for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir.

Cover dish and bake in preheated 350 F oven for 1 hour, or until the meat breaks apart at the push of a fork.

Remove dish from oven and stir in the spinach. Allow to cool slightly. Add lemon peel and salt to taste.

When ready to serve, swirl in yogurt and garnish with pine nuts.

Serve with rice.

Serves: 6

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Recipe from www.inmamaskitchen.com

Contributor: Elisa Durand

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