Best Afghani Lamb With Spinach Recipes
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
THERMOMIX AFGHANI LAMB AND SPINACH CURRY
Delicious! This recipe is specifically for the Thernomox. But it could be easily adapted for use without. I couldn't find Spinach or Kale in my local shop, so I used lettuce - worked great! I served this dish over rice with plain yogurt on the side
Provided by Ex-Pat Mama
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside.
- Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
- Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
- Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
- Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter.
- About 10 minutes before the end add the lemon rind.
- Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.
Nutrition Facts : Calories 554.3, Fat 43.5, SaturatedFat 16.4, Cholesterol 120.2, Sodium 152.8, Carbohydrate 9.5, Fiber 3.7, Sugar 3.2, Protein 31.9
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.
AUSH (AFGHAN LAMB CHILI)
A spicy and complex chili recipe from Afghanistan, with browned lamb, chickpeas, spinach, and lots of spices!
Provided by drewflicker
Categories Spinach
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thaw and thoroughly drain the frozen spinach.
- Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
- Chop one gold/yellow onion.
- Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
- Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
- Simmer pot for 6 hours on low heat.
- Boil salted water for fettucini.
- Break fettucini in half and cook for 8 minutes at a low boil.
- Stir 1 cup sour cream into simmer pot.
- Serve chili hot over drained fettucini!
Nutrition Facts : Calories 471.9, Fat 21.6, SaturatedFat 9.4, Cholesterol 99.4, Sodium 233.6, Carbohydrate 49.4, Fiber 4.5, Sugar 4, Protein 21.2
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Afghani Lamb with Spinach Recipes:
Afghan cuisine is known for its rich and bold flavors, and one of the most popular dishes in this cuisine is Afghani lamb with spinach. This dish combines tender lamb cubes with a flavorful spinach sauce that is cooked with a blend of spices, creating a tasty and healthy meal that is perfect for any occasion.Ingredients
To make Afghani lamb with spinach, you will need the following ingredients: - 1 lb lamb meat, cubed - 2 cups fresh spinach leaves - 3 tbsp vegetable oil - 1 onion, chopped - 3 garlic cloves, minced - 1 tbsp ginger, grated - 1 tbsp turmeric powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp garam masala - 1 tsp chili powder - Salt, to taste - WaterInstructions
Here are the steps to prepare Afghani lamb with spinach: 1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the lamb cubes and sauté until browned on all sides. Remove the lamb from the pan and set aside. 2. In the same pan, add the chopped onion and sauté until softened and translucent. Add the minced garlic and ginger and cook for another minute. 3. Add the turmeric, cumin, coriander, garam masala, and chili powder to the pan and stir for a few seconds until fragrant. 4. Add the spinach leaves to the pan and stir until wilted. 5. Add the browned lamb back into the pan with the spinach and spices. 6. Add enough water to the pan to cover the lamb and spinach. Bring to a simmer, cover the pan, and cook for about an hour or until the lamb is tender and the sauce has thickened. 7. Season with salt to taste. 8. Serve the Afghani lamb with spinach hot with steamed rice or bread.Health Benefits
Afghani lamb with spinach is a nutritious and healthy dish. Lamb is a good source of protein, iron, and vitamin B12, while spinach is a powerhouse of vitamins and minerals such as vitamin A, vitamin C, potassium, and iron. Moreover, the use of spices such as turmeric, cumin, and coriander in this recipe provides anti-inflammatory and antioxidant benefits.Variations
There are many variations of Afghani lamb with spinach that can be prepared. Here are a few: - Afghani lamb spinach curry: In this variation, the lamb and spinach are cooked with a curry sauce that includes tomato, onion, garlic, ginger, and a blend of spices such as turmeric, coriander, cumin, and chili powder. - Afghani lamb and spinach kebab: Cubes of lamb are marinated with a blend of spices such as cumin, coriander, paprika, and garlic, and then grilled with skewered spinach leaves. - Spinach lamb soup: This variation involves cooking the lamb cubes with spinach and spices in a broth made with chicken or beef stock.Conclusion
Afghani lamb with spinach is a flavorful and healthy dish that can be enjoyed as a main course meal. With its unique blend of spices and tender lamb meat, it is sure to impress anyone who tries it. So, next time you want to experiment with Afghan cuisine, try making Afghani lamb with spinach and taste the flavors of this rich and cultural dish.Tips for Cooking Lamb
1. Choosing the Right Cut of Lamb
When preparing lamb, it is important to choose the right type of cut. Lamb shoulder or leg are often used in stews, curries or slow-cooking dishes, while lamb chops or cutlets are better suited for quick frying or grilling. For this recipe, choose lamb shoulder or leg as it will become tender and succulent when slow-cooked.
2. Marinating the Lamb
Marinating the lamb in a blend of spices, yogurt and lemon juice will tenderize the meat and add flavor. To make the marinade, mix together coriander, cumin, turmeric, garlic, ginger, yogurt and lemon juice. Add the lamb and stir to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Browning the Lamb
Before adding the lamb to the sauce, it is important to brown the meat. This step not only gives the lamb a crispy texture but also helps to seal in the juices, preventing the meat from drying out during the cooking process. Heat oil in a large Dutch oven or saucepan over medium-high heat. Add the lamb in batches and cook until browned on all sides. Transfer to a plate and set aside.
Tips for Cooking Spinach
1. Choosing the Right Spinach
When choosing spinach for this recipe, opt for the fresh variety rather than frozen or canned. Fresh spinach has a more vibrant color, a better texture and a stronger flavor that complements the hearty lamb.
2. Preparing the Spinach
Wash the spinach leaves thoroughly under running water to remove any dirt or debris. Cut off any tough stems and chop the leaves into bite-size pieces.
3. Cooking the Spinach
Spinach cooks quickly, so it's important not to overcook it. Add the spinach to the lamb sauce towards the end of the cooking process and let it cook for only a few minutes until wilted. Overcooked spinach can become mushy and lose its vibrant green color, which will affect the overall presentation and taste of the dish.
Tips for Making the Lamb Sauce
1. Creating a Flavorful Base
The key to a good lamb sauce is to create a flavorful base of onions, garlic, ginger, and spices. This will provide a robust flavor that complements the natural richness of lamb. Saute onions, garlic, and ginger in oil until softened, then add coriander, cumin, turmeric, and chili flakes. Cook for a minute until fragrant.
2. Deglazing the Pan
After browning the lamb, there will be brown bits and caramelized juices sticking to the bottom of the pan. This is where the flavor is, so it's important not to waste it. Deglaze the pan by adding a splash of water or chicken stock and scraping up the brown bits with a wooden spoon. Add this to the sauce to enhance the flavor and richness.
3. Adding Liquid
After deglazing, add enough water or chicken stock to cover the lamb, and bring the sauce to a simmer. Cover and let the lamb cook slowly for 1 to 2 hours until the meat is fork-tender. Check the sauce occasionally and add more liquid if necessary. If the sauce is too thin, uncover the pot and let the sauce reduce until it reaches the desired thickness.
Tips for Serving with Naan Bread
1. Choosing the Right Bread
Naan bread is a popular flatbread in Afghanistan that is perfect for serving with lamb and spinach. Choose a fresh, plain or garlic naan that is soft and pliable.
2. Heating the Bread
Heat the naan bread in the oven or on a dry, hot skillet until it is warm and slightly crispy on the outside. This will enhance the flavor and texture of the bread and make it more enjoyable to eat.
3. Serving with Condiments
Naan bread is traditionally served with chutneys, pickles, or yogurt to balance out the flavors of the lamb and spinach. Add a dollop of plain yogurt or mint chutney on top of the lamb and spinach, and serve with warm naan bread for a complete and delicious meal.