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
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
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.
AFGHAN SPINACH
I have always loved to eat spinach at Afghanistan restaurants. After several tries at making it, here are my results, which are easy and quite good served with fresh basmati rice.
Provided by Andtototoo
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
- Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
- Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
- Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
- Add all the spices and stir again.
- Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
- Remove cover and continue to cook over medium heat until all of the liquid has evaporated.
- Good seved with fresh basmati rice. I also like to eat this with lamb.
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
LAMB WITH SPINACH NO2 (PALAK GOSHT)
This looks like a lot of ingredients, but was really easy to prepare. We took the meat off the bones to make eating easier, but they add good flavour to the dish. We cheated and used ground spices but they worked well. Cook time is a bit of a guess as it would depend on the age of your lamb! Prep time doesn't include marinating the lamb. We ate this with chapatis, rice and a raita.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the lamb from the bones, reserving the bones.
- Puree the ginger, garlic and green chil1 in a blender.
- Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
- Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
- Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
- When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
- Add the coriander powder and saute for 2 minutes, stirring continuously.
- Add the extra cumin and chili powder and after 10 seconds, add a little water.
- Cook for another minute or two.
- Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
- Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
- Add 1 1/4 cups of water and the salt.
- Turn the heat to low, cover with a lid and leave to simmer.
- When the meat is almost done, add the spinach, mix well and taste for salt.
- Cook for 5 minutes unclovered.
- When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
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
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