Afghani Lamb with Spinach Recipe - A Flavorful Journey to Afghanistan
Discover the authentic taste of Afghanistan with this Afghani Lamb with Spinach Recipe. Made with tender lamb, aromatic spices, and nutritious spinach, this dish is a must-try for food lovers!
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Microplane
- Oven
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Baking sheet
Ingredients
- 2 1/2 lb (1.13 kg) of lamb stew meat, preferably leg
- 1/3 cup of olive oil
- 3/4 lb (340 g) of onions, diced large
- 4 tsp of chopped garlic
- 2 tsp of turmeric
- 1/4 tsp of nutmeg
- 1/4 tsp of ground cardamom
- 1 tsp of crushed red pepper, or to taste
- 1/2 tsp of cinnamon
- 32 oz (907 g) can of tomatoes, drained and chopped
- 1 cup of rich brown veal stock or beef stock
- 1/3 lb (150 g) of fresh spinach, washed and drained
- 1/2 cup of yogurt
- 1 tbsp of grated lemon peel
- salt, to taste
- 1/4 cup of pine nuts, roasted at 350°F (177°C) for about 3 minutes
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