Afghani Lamb with Spinach

Prepare something exotic for dinner by using this simple recipe that calls for veal stock, spinach and juicy tomatoes.

70 minutes Prep: 10 minutes Cook: 60 minutes

650 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2 1/2	pounds	lamb	stewing meat preferably leg
1/3	cup	olive oil
3/4	pound	onions	diced large
4	teaspoons	garlic	chopped
2	teaspoons	turmeric
1/4	teaspoon	nutmeg
1/4	teaspoon	cardamom seeds	ground
1	teaspoon	red pepper flakes	crushed, or to taste
1/2	teaspoon	cinnamon
32	ounce	tomatoes	canned drained and chopped
1	cup	beef stock	or beef stock, prefer veal stock if possible
1/3	pound	spinach	washed and drained, fresh
1/2	cup	yogurt, plain
1	tablespoon	lemon zest	grated
1	x	salt	to taste
1/4	cup	pine nuts

Directions

Toast the pine nuts at 350 degrees 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 degrees 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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Nutrition Facts

Serving Size 471g

Amount per Serving

Calories 650 68% of calories from fat

	% Daily Value*
Total Fat 49.0g	76%
Saturated Fat 18.0g	90%
Trans Fat 0.0g
Cholesterol 128mg	43%
Sodium 258mg	11%
Total Carbohydrate 15.0g	5%
Dietary Fiber 4.0g	14%
Sugars 7.0g
Protein 39.0g	77%

Vitamin A	69%		Vitamin C	48%
Calcium	11%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Garlic

by Laurie

History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...

Member Review

Mexican Rice

Good recipe, but lacking in flavor. Next time in place of the chili powder I'd add taco seasoning instead. My kids thought it would be great using tortilla chips instead of forks!

Reviewed by NLegere