Afghani Lamb with Spinach
Prepare something exotic for dinner by using this simple recipe that calls for veal stock, spinach and juicy tomatoes. 198
stewing meat preferably leg
red pepper flakes
crushed, or to taste
canned drained and chopped
or beef stock, prefer veal stock if possible
washed and drained, fresh
Toast the pine nuts at 350℉ (180℃) 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℉ (180℃). 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.