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Recipe Name: Afghani Lamb With Spinach Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 4

2 1/2 Pound(s) Lamb stew meat
preferably leg
1/3 Cup(s) Olive oil
3/4 Pound(s) Onions, diced large
4 Teaspoon(s) Chopped garlic
2 Teaspoon(s) Turmeric
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Ground cardamom
1 Teaspoon(s) Crushed red pepper
or to taste
1/2 Teaspoon(s) Cinnamon
32 Ounce(s) Can tomatoes, drain & chop
1 Cup(s) Rich brown veal stock or
1 Cup(s) Rich beef stock
1/3 Pound(s) Fresh spinach, wash & drain
1/2 Cup(s) Yogurt
1 Tablespoon(s) Grated lemon peel
Salt, to taste
1/4 Cup(s) Pine nuts*
128 N 0-395-42504-2. Typed for you by Cathy Harned.
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.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 479
Calories From Fat: 261
Total Fat: 29.8g
Cholesterol: 134.5mg
Sodium: 206.2mg
Potassium: 918.5mg
Carbohydrates: 13.6g
Fiber: 2.3g
Sugar: 6.3g
Protein: 39.7g

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