Afghani Lamb with Spinach
| Yield: | 4 Servings |
| Categories: | Veal, Main Dishes, Nuts, Afghani |
| 2 1/2 | lb | Lamb stew meat |
| DIVIDER | -- 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 |
| DIVIDER | -- 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* |
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