Afghani Lamb with Spinach

Title:
Afghani Lamb with Spinach

Yield:
4 Servings

Categories:
Afghan,
Main
Dishes,
Nuts,
Veal




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 & drain


   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.


 


 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.  Serve over rice pilaf.


 


 From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA.


 In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway.


 Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed


 for you by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini