Frank's Recipes! Afghani Lamb with Spinach

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Afghani Lamb with Spinach

2 1/2 lb Lamb stew meat, preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 teaspoon Chopped garlic
2 teaspoon Turmeric
1/4 teaspoon Nutmeg
1/4 teaspoon Ground cardamom
1 teaspoon Crushed red pepper or to taste
1/2 teaspoon Cinnamon
32 oz Can tomatoes; drain and chop
1 c Rich brown veal stock or 1 c Rich beef stock
1/3 lb Fresh spinach; wash and drain
1/2 c Yogurt
1 tablespoon Grated lemon peel
Salt; to taste
1/4 c Pine nuts*

*Roasted at 350 F. for about 3 minutes.

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; sauté them for 2 minutes; then add the garlic and sauté it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and sauté 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.

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.

Yield: 4 to 6 servings. Serve over rice pilaf.

From Executive Chef Phil Soroko of Someplace Special Restaurant, McLean, VA.