Afghani Lamb with Spinach

	Category	Lamb
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	Comments	116

Ingredients And Procedures

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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

teaspoons

garlic, chopped

teaspoons

turmeric

1/4

teaspoon

nutmeg

1/4

teaspoon

cardamom, ground

teaspoon

red pepper, crushed, or to taste

1/2

teaspoon

cinnamon

ounce

tomatoes, canned drained and chopped

cup

veal stock, or beef stock

1/3

pound

spinach, washed and drained, fresh

1/2

cup

yogurt

tablespoon

lemon peel, grated

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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<h1>Afghani Lamb with Spinach</h1>
    <b>Ingredients And Procedures</b><p>
        22316809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F59%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=71&u_java=true" /></IFRAME></DIV><TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2 1/2</TD><TD class=ingredient>pounds</TD><TD class=ingredient>lamb, stewing meat preferably leg </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>olive oil </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>pound</TD><TD class=ingredient>onions, diced large </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>teaspoons</TD><TD class=ingredient>garlic, chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoons</TD><TD class=ingredient>turmeric </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>nutmeg </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cardamom, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>red pepper, crushed, or to taste </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cinnamon </TD><TD></TD></TR><TR><TD class=ingredient>32</TD><TD class=ingredient>ounce</TD><TD class=ingredient>tomatoes, canned drained and chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>veal stock, or beef stock </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>pound</TD><TD class=ingredient>spinach, washed and drained, fresh </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>yogurt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lemon peel, grated </TD><TD></TD></TR><TR><TD class=ingredient>1 </TD><TD class=ingredient></TD><TD class=ingredient>salt, to taste </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>pine nuts </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Toast the pine nuts at 350 degrees F for about 3 minutes.<BR><BR>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     <p>
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