Afghani Lamb with Spinach
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Ingredients | |||
2 1/2 | pounds | lamb, stewing meat preferably leg | |
1/3 | cup | olive oil | |
3/4 | pound | onions, diced large | |
4 | teaspoons | garlic, chopped | |
2 | teaspoons | turmeric | |
1/4 | teaspoon | nutmeg | |
1/4 | teaspoon | cardamom, ground | |
1 | teaspoon | red pepper, crushed, or to taste | |
1/2 | teaspoon | cinnamon | |
32 | ounce | tomatoes, canned drained and chopped | |
1 | cup | veal stock, or beef stock | |
1/3 | pound | spinach, washed and drained, fresh | |
1/2 | cup | yogurt | |
1 | tablespoon | lemon peel, grated | |
1 | salt, to taste | ||
1/4 | cup | pine nuts | |
Directions: | |||
Toast the pine nuts at 350 degrees F for about 3 minutes. 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 saut SectionsAbout Us© Quench Magazine |