AFGHAN LAMB WITH SPINACH
Other greens may be used instead of spinach, but cooking time will have to be adjusted. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:2 3/4 lean meat, 2 vegetable, 1/4 milk, 2 1/2 fat.
Provided by zeldaz51
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 Fahrenheit.
- Dust the lamb cubes with the flour.
- In a 3 quart nonstick ovenproof pot, heat the oil over medium-high heat. Add the lamb and cook until well-browned on all sides, about 5 minutes. This is best done in batches, as if the pieces of meat touch they will not brown properly. Remove meat from pot and set aside.
- Add the onion and garlic to the pot and cook, stirring, until slightly softened, about 2 minutes.
- Stir in the spices (turmeric through pepper), then stir in the tomatoes and water and bring to a boil. Return the lamb to the pot. Cover and place in the oven for 1 1/2 to 2 hours or until the lamb is soft.
- Remove the pot from the oven and stir in the spinach until it is wilted. Stir in the yogurt, lemon zest, and slat.
Nutrition Facts : Calories 234, Fat 14.3, SaturatedFat 5.4, Cholesterol 62, Sodium 78.9, Carbohydrate 8.2, Fiber 1.7, Sugar 2.6, Protein 18.1
AFGHANI LAMB WITH SPINACH
Steps:
- 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. (You can also add some potatoes to the dish as well.)
SABZI (SPINACH AND LAMB STEW)
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
- Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
- In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
- Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
- Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.
KASHMIR LAMB WITH SPINACH
Make and share this Kashmir Lamb With Spinach recipe from Food.com.
Provided by Fairy Nuff
Categories Curries
Time 1h30m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and over medium heat brown the lamb in batches.
- Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
- Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
- Return the lamb and any juices to the pan.
- Add the stock and bay leaves.
- Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
- Add the cream, stir, cover and cook a further 20 minutes.
- Add the spinach and cook until the spinach has softened.
Nutrition Facts : Calories 764.4, Fat 58.9, SaturatedFat 24.9, Cholesterol 170.9, Sodium 388.2, Carbohydrate 19.9, Fiber 5.9, Sugar 5.4, Protein 40.8
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Afghan Lamb with Spinach Recipes: A Culinary Delight
Afghan cuisine is a unique blend of spices, flavors, and textures that is both savory and satisfying. One such dish that has become a quintessential part of Afghan cuisine is the Afghan lamb with spinach. A delicacy that is rich in taste, this dish is a perfect mix of protein, fiber, and healthy greens that can be enjoyed either as an entree or as a side dish.
The Origin of Afghan Lamb with Spinach Recipes
Afghanistan, located in the heart of Asia, is a country that has a long culinary history. The cuisine of Afghanistan reflects the diversity of the country, with influences from its neighbors such as India, Iran, and Pakistan. Lamb is a staple meat in Afghanistan and has been a part of the cuisine since ancient times.
Spinach, on the other hand, is a vegetable that is widely grown in the country and is a popular ingredient in many Afghan dishes. The combination of lamb and spinach, therefore, is a classic example of how Afghan cuisine has evolved over the years.
The Preparation of Afghan Lamb with Spinach Recipes
The preparation of Afghan lamb with spinach recipes is relatively simple, but the dish requires a bit of patience and attention to detail to get that perfect flavor. The dish is traditionally prepared with lamb shoulder or leg, which is cooked slowly in a sauce made with tomatoes, onions, and a variety of spices. The spinach is then added to the cooked lamb and allowed to simmer until wilted.
The use of spices such as cumin, coriander, and turmeric adds a unique flavor to the dish, while the tomatoes and onions give it a tangy sweetness that balances out the bitterness of the spinach. The result is a hearty and flavorful dish that is perfect for any occasion.
Variations of Afghan Lamb with Spinach Recipes
While the traditional Afghan lamb with spinach is a classic recipe, there are many variations of the dish that have emerged over the years. Some recipes call for the addition of potatoes or other vegetables, while others use different cuts of lamb or even substitute the meat with chicken or beef.
One popular variation of the dish is the Afghan lamb shank with spinach, which uses lamb shanks instead of lamb shoulder or leg. The shanks are cooked slowly in a tomato-based sauce until tender and then served with wilted spinach. The result is a dish that is just as flavorful as the original, but with a slightly different texture and appearance.
Serving Suggestions for Afghan Lamb with Spinach Recipes
Afghan lamb with spinach can be served in a variety of ways, depending on your preference. Some people prefer to serve the dish as an entree with rice or naan bread, while others like to use it as a side dish with other Afghan staples such as chickpeas or lentils.
Regardless of how you choose to serve it, Afghan lamb with spinach is a dish that is sure to impress. It is a perfect fusion of flavors and textures that will delight your taste buds and leave you wanting more.
The Health Benefits of Afghan Lamb with Spinach Recipes
Afghan lamb with spinach is not only delicious, but it is also a healthy dish that is packed with nutrients. The spinach is an excellent source of vitamins A, C, and K, as well as iron, calcium, and fiber. The lamb, meanwhile, is a great source of protein and essential fatty acids that are important for maintaining good health.
When combined, the lamb and spinach provide a balanced meal that is low in fat and high in nutrients. This makes Afghan lamb with spinach a perfect dish for anyone looking to eat healthy without sacrificing taste.
In Conclusion
Afghan lamb with spinach is a classic Afghan dish that has stood the test of time. It is a perfect fusion of flavors and textures that is both savory and healthy, making it a popular choice for anyone looking for a delicious and nutritious meal.
Whether you prefer the traditional recipe or one of the many variations, Afghan lamb with spinach is a dish that is sure to impress. So why not give it a try and taste the flavors of Afghanistan for yourself?