Afghani Lamb With Spinach Recipe
Servings: 4
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*
Directions
- *Roasted at 350 F. for about 3 min.
- Sear lamb in the extra virgin olive oil in a cast-iron skillet or possibly Dutch oven. Add in the onions; saute/fry them for 2 min; then add in the garlic and saute/fry it for 1 minute. 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. Add in the tomatoes and veal stock and stir.
- Cover the dish and bake at 350 F. for about 1 hour, till the meat is tender and begins to break up. Remove the dish from the oven and add in the spinach, stirring till the spinach is wilted and blended in.
- Allow the stew to cold slightly. Add in the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.
- Yield: 4 to 6 servings. Serve over rice pilaf.
- Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 666 | |
| Calories from Fat 348 | 52% |
| Total Fat 39.33g | 49% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 683mg | 28% |
| Potassium 1351mg | 39% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.24g | 4% |
| Protein 62.88g | 101% |
