Hello Chef Explorer's!
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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