Afghani Lamb with Spinach Recipe

Name: Afghani Lamb with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds lamb stewing meat preferably leg; ⅓ cup olive oil; 3/4 pound onions diced large; 4 teaspoons garlic chopped; 2 teaspoons turmeric; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom seeds ground; 1 teaspoon red pepper flakes crushed, or to taste; 1/2 teaspoon cinnamon; 32 ounce tomatoes canned drained and chopped; 1 cup beef stock or beef stock, prefer veal stock if possible; 13 pound spinach washed and drained, fresh; 1/2 cup yogurt, plain; 1 tablespoon lemon zest grated; 1 x salt to taste; 1/4 cup pine nuts

Servings: persons

2 1/2 pounds lamb stewing meat preferably leg
⅓ cup olive oil
3/4 pound onions diced large
4 teaspoons garlic chopped
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/4 teaspoon cardamom seeds ground
1 teaspoon red pepper flakes crushed, or to taste
1/2 teaspoon cinnamon
32 ounce tomatoes canned drained and chopped
1 cup beef stock or beef stock, prefer veal stock if possible
13 pound spinach washed and drained, fresh
1/2 cup yogurt, plain
1 tablespoon lemon zest grated
1 x salt to taste
1/4 cup pine nuts

1
Toast the pine nuts at 350F (180C) F for about 3 minutes.
2
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven.
3
Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute.
4
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.
5
Add the tomatoes and veal stock and stir.
6
Cover the dish and bake at 350F (180C).
7
for about 1 hour, until the meat is tender and begins to break up.
8
Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in.
9
Allow the stew to cool slightly.
10
Add the yogurt, lemon peel and salt to taste.
11
Sprinkle with roasted pine nuts.
12
Serve over rice pilaf.

1565

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* 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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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 pounds lamb stewing meat preferably leg, ⅓ cup olive oil, 3/4 pound onions diced large, 4 teaspoons garlic chopped, 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.

Afghani Lamb with Spinach

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