|
 |
 |
 |
 |
|
|
|
Afghani Lamb With Spinachmain dish, veal, nuts 2 1/2 lb lamb stew meat - preferably leg 1/3 cup olive oil 3/4 lb onions; diced large 4 teaspoon chopped garlic 2 teaspoon turmeric 1/4 teaspoon nutmeg 1/4 teaspoon ground cardamom 1 teaspoon crushed red pepper - or to taste 1/2 teaspoon cinnamon 32 oz can 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 tablespoon grated lemon peel 1 salt; to taste 1/4 cup pine nuts* *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.
|
|
 
 |
|
|
|
