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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.
Direction:
Sear lamb in the olive oil in a cast-iron skillet or
Dutch oven. Add the onions; sauté them for 2 1/2
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 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.
*** For Details
about Ingredients , check your nearest Afghani Store |