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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 4 |
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Directions: Roast pine nuts at 350 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 saute it for 1
minute. 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. 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.
Comments: Serve over rice pilaf. | Ingredients:
2 1/2 Pound(s) Lamb stew meat
1/3 Cup(s) Olive oil
3/4 Pound(s) Onions, diced large
4 Teaspoon(s) Chopped garlic
2 Teaspoon(s) Turmeric
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Ground cardamom
1 Teaspoon(s) Crushed red pepper
1/2 Teaspoon(s) Cinnamon
32 Ounce(s) Can tomatoes, drain & chop
1 Cup(s) Rich brown veal stock or
1 Cup(s) Rich beef stock
1/3 Pound(s) Fresh spinach, wash & drain
1/2 Cup(s) Yogurt
1 Tablespoon(s) Grated lemon peel
1/4 Cup(s) Pine nuts |
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