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Afghani Lamb with Spinach

A lamb stew with spinach, tomatoes, spices, and yogurt, baked until tender.

From the Recipes Wiki (Fandom) · 17 ingredients
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The recipe

Oven350 °F
Timeabout 1 hour

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the stew

  1. Sear lamb in olive oil in a cast-iron skillet or Dutch oven.

  2. Add onions and sauté for 2 minutes.

  3. Add garlic and sauté for 1 minute.

  4. Put in turmeric, nutmeg, cardamom, crushed red pepper, cinnamon and sauté mixture for 1–2 minutes more, careful not to burn onions or garlic.

  5. Add tomatoes and veal stock and stir.

  6. Cover dish and bake at 350 °F for about 1 hour, until meat is tender and begins to break up.

Finish and serve

  1. Remove dish from oven and add spinach, stirring until spinach is wilted and blended in.

  2. Allow stew to cool slightly.

  3. Add yogurt, lemon peel, and salt to taste.

  4. Sprinkle with roasted pine nuts.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Lamb stew meat
Slow braising in liquid turns the tough connective tissue tender and gives a rich meaty flavour.
Onions
Sweetness and body as they soften and brown in the oil, forming the base of the stew.
Tomatoes
Acidity and moisture that help build the stew's sauce as it bakes.
Yogurt
Adds tang and creaminess, and its milk proteins can curdle if the stew is too hot.
Spinach
Adds fresh green flavour and body as it wilts into the hot stew.
Garlic
Aroma and pungency that mellow and sweeten when gently sautéed.

The step that matters

Sautéing the spices and aromatics. Garlic and onions burn quickly and turn bitter, and ground spices bloom best in oil over moderate heat. Keep the heat moderate and stir constantly for the 1–2 minutes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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