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How To make Afghani Lamb with Spinach
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Ingredients
2 1/2
pounds
lamb, stewing meat preferably leg
1/3
cup
olive oil
3/4
pound
onions, diced large
4
teaspoons
garlic, chopped
2
teaspoons
turmeric
1/4
teaspoon
nutmeg
1/4
teaspoon
cardamom, ground
1
teaspoon
red pepper, crushed, or to taste
1/2
teaspoon
cinnamon
32
ounce
tomatoes, canned drained and chopped
1
cup
veal stock, or beef stock
1/3
pound
spinach, washed and drained, fresh
1/2
cup
yogurt
1
tablespoon
lemon peel, grated
1
salt, to taste
1/4
cup
pine nuts
Directions:
Toast the pine nuts at 350 degrees 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 saut
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2 tbsp oil (for the carrots and raisins)
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