Afghani Lamb with Spinach
Ingredients for 4 servings
1 kg Diced Lamb leg meat
30ml Olive oil
1 large Onion diced
4 cloves roughly chopped garlic
2 Tspoons Turmeric
1/4 Ts Nutmeg
1/4 Ts Ground cardamom
1/2 Ts Cinnamon
1 Can (400g approx) diced tomatoes
300ml Rich beef stock approx
1 bunch of (200g approx) Fresh spinach; washed & drained
200ml Yogurt
1 tablespoon lemon peel *zest
Salt and pepper to taste
50g Pine nuts-Roasted for about 3 minutes.
Method
- 1. Brown lamb in the olive oil in a Dutch oven or casserole pan.
- 2. Add the onions and the garlic and saute them for 2-3 minutes
- 3. Put in the turmeric, nutmeg, cardamom and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic.
- 4. Add the tomatoes and beef stock and stir.
- 5. Cover the dish and bake at 160 c. for about 1 hour, or stew until the meat is tender
- 6. 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.
- 7. Add the yogurt, lemon peel and salt/pepper to taste.
- 8. Sprinkle with roasted pine nuts and serve.
- *If you have not got a zester, use a grater to just get the yellow skin
- * If the stew is boiling hot , the yoghurt will split. It is still ok to eat, so don’t worry, but does not look as good!
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