Afghani Lamb With Spinach Recipe
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Afghani Lamb With Spinach Recipe
Afghani Lamb With Spinach Ingredients:
2 1/2 lb Lamb stew meat preferably leg
1/3 cup Olive oil
3/4 lb Onions, diced large
4 tsp Chopped garlic
2 tsp Turmeric
1/4 tsp Nutmeg
1/4 tsp Ground cardamom
1 tsp Crushed red pepper or to taste
1/2 tsp Cinnamon
1 32 ounces ca tomatoes, drain & chop
1 cup Rich brown veal stock or
1 cup Rich beef stock
1/3 lb Fresh spinach, wash & drain
1/2 cup Yogurt
1 tbsp Grated lemon peel
Salt, to taste
1/4 cup Pine nuts*
Afghani Lamb With Spinach Preparation:
*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.
Converted by MC_Buster.
| “In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” | | a nation taste-blind.” M.F.K. Fisher |
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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