Afghani Lamb With Spinach Recipe

• 2 1/2 lb Lamb stew meat preferably leg
• 1/3 c. Extra virgin olive oil
• 3/4 lb Onions, diced large
• 4 tsp Minced garlic
• 2 tsp Turmeric
• 1/4 tsp Nutmeg
• 1/4 tsp Grnd cardamom
• 1 tsp Crushed red pepper or possibly to taste
• 1/2 tsp Cinnamon
• 32 ounce Can tomatoes, drain & chop
• 1 c. Rich brown veal stock or possibly
• 1 c. Rich beef stock
• 1/3 lb Fresh spinach, wash & drain
• 1/2 c. Yogurt
• 1 Tbsp. Grated lemon peel Salt, to taste
• 1/4 c. Pine nuts*

1. *Roasted at 350 F. for about 3 min.
2. Sear lamb in the extra virgin olive oil in a cast-iron skillet or possibly Dutch oven.
3. Add in the onions; saute/fry them for 2 min; then add in the garlic and saute/fry it for 1 minute.
4. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute/fry the mix for 1 to 2 min more, being careful not to burn the onions or possibly garlic.
5. Add in the tomatoes and veal stock and stir.
6. Cover the dish and bake at 350 F. for about 1 hour, till the meat is tender and begins to break up.
7. Remove the dish from the oven and add in the spinach, stirring till the spinach is wilted and blended in.
8. Allow the stew to cold slightly.
9. Add in the yogurt, lemon peel and salt to taste.
10. Sprinkle with roasted pine nuts.
11. Yield: 4 to 6 servings.
12. Serve over rice pilaf.
13. Meras with Linda Glick Conway.
14. Boston: Houghton Mifflin Company,

stew meat, extra virgin olive oil, onions, garlic, turmeric, nutmeg, cardamom, red pepper, cinnamon, tomatoes, brown veal stock, beef stock, fresh spinach, yogurt, salt, nuts

Taken from cookeatshare.com/recipes/afghani-lamb-with-spinach-62590 (may not work)