Afghani Lamb With Spinach – a delicious recipe with stew meat, Olive oil, Onions, garlic, Turmeric, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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.
2
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.
3
(You can also add some potatoes to the dish as well.)
1569
kcal
Calories
92
g
Fat
104
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 2 1/2 lb Lamb stew meat, 1/3 c Olive oil, 3/4 lb Onions; diced large, 4 ts Chopped garlic, and more.
Yes, Afghani Lamb With Spinach falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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