AFGHANI LAMB WITH SPINACH

2 1/2 pounds lamb stew meat
1/3 cup olive oil
3/4 pound onions, diced large
4 teaspoons chopped garlic
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon cinnamon
1 (32) ounce can tomatoes, drain & chop
1 cup rich brown veal stock or 1 cup rich beef stock
1/3 pound fresh spinach, wash & drain
1/2 cup yogurt
1 tablespoon grated lemon peel
salt, to taste
1/4 cup 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 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 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.

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