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Afghan: Afghani Lamb with Spinach Recipe Detail
Afghani Lamb with Spinach
Ingredients:
3 lb Lamb stew meat
1/3 c Olive oil
3/4 lb Onions diced large
4 t.s Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
1/2 ts Cinnamon
32 oz Can tomatoes drain & chop
1 c Rich brown veal stock
or 1 c Rich beef stock
1/3 lb Fresh spinach
1/2 c Yogurt
1 tb Grated lemon peel
Salt to taste
1/4 c Pine nuts Roasted at 300 F. for about 5 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saut? them for 2 1/2 minutes; then add the garlic and saut? it for 1 minute.

Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saut? 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 300 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.
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