Afghani Lamb With Spinach Recipe

Name: Afghani Lamb With Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb Lamb stew meat preferably leg; 1/3 c. Extra virgin olive oil; 3/4 lb Onions, diced large; 4 tsp Minced garlic; 2 tsp Turmeric; 1/4 tsp Nutmeg; 1/4 tsp Grnd cardamom; 1 tsp Crushed red pepper or possibly to taste; 1/2 tsp Cinnamon; 32 ounce Can tomatoes, drain & chop; 1 c. Rich brown veal stock or possibly; 1 c. Rich beef stock; 1/3 lb Fresh spinach, wash & drain; 1/2 c. Yogurt; 1 Tbsp. Grated lemon peel Salt, to taste; 1/4 c. Pine nuts*

Servings: persons

2 1/2 lb Lamb stew meat preferably leg
1/3 c. Extra virgin olive oil
3/4 lb Onions, diced large
4 tsp Minced garlic
2 tsp Turmeric
1/4 tsp Nutmeg
1/4 tsp Grnd cardamom
1 tsp Crushed red pepper or possibly to taste
1/2 tsp Cinnamon
32 ounce Can tomatoes, drain & chop
1 c. Rich brown veal stock or possibly
1 c. Rich beef stock
1/3 lb Fresh spinach, wash & drain
1/2 c. Yogurt
1 Tbsp. Grated lemon peel Salt, to taste
1/4 c. Pine nuts*

1
*Roasted at 350 F. for about 3 min.
2
Sear lamb in the extra virgin olive oil in a cast-iron skillet or possibly Dutch oven.
3
Add in the onions; saute/fry them for 2 min; then add in the garlic and saute/fry it for 1 minute.
4
Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute/fry the mix for 1 to 2 min more, being careful not to burn the onions or possibly garlic.
5
Add in the tomatoes and veal stock and stir.
6
Cover the dish and bake at 350 F. for about 1 hour, till the meat is tender and begins to break up.
7
Remove the dish from the oven and add in the spinach, stirring till the spinach is wilted and blended in.
8
Allow the stew to cold slightly.
9
Add in the yogurt, lemon peel and salt to taste.
10
Sprinkle with roasted pine nuts.
11
Serve over rice pilaf.
12
Meras with Linda Glick Conway.
13
Boston: Houghton Mifflin Company,

1238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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 preferably leg, 1/3 c. Extra virgin olive oil, 3/4 lb Onions, diced large, 4 tsp Minced garlic, and more.

Yes, Afghani Lamb With Spinach Recipe 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.

That's it — enjoy your meal!