Lamb with Spinach

2013-02-20
afghanlambspinach2
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 1:10 h
  • Ready In : 1:20 h

A flavorful blend of spices, cardamom, olive oil and fresh vegetables surround tender pieces of Lamb that will transport your taste buds to a faraway land.

Ingredients

  • 2 1/2 lb Lamb stew meat -- preferably leg
  • 1/3 c Olive oil
  • 3/4 lb Onions; diced large
  • 4 ts Chopped garlic
  • 2 ts Turmeric
  • 1/4 ts Nutmeg
  • 1/4 ts Ground cardamom
  • 1 ts Crushed red pepper -- or to taste
  • 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; wash & drained
  • 1/2 c Yogurt
  • 1 tb Grated lemon peel
  • Salt; to taste
  • 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Method

Step 1

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven.

Step 2

Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute.

Step 3

Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic.

Step 4

Add the tomatoes and veal stock and stir.

Step 5

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.

Step 6

Allow the stew to cool slightly.

Step 7

Add the yogurt, lemon peel and salt to taste.

Step 8

Sprinkle with roasted pine nuts.

Recipe Type: Ingredients: ,
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Recipe Comments

  1. posted by E. Sedat on March 7, 2014

    Great and awesome recipe it really seems delicious and perfect…

      Reply

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