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.)
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.
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
AFGHANI LAMB AND RICE DISH
Known in Afghanistan as quabili pilau, this is a delicious and festive dish. A combination of several quabili recipes that I found online and made my own, my inspiration coming from an Afghani family in town that operates a food cart from which they sell the most delightful Afghani food. This is truly a perfect example of the best fusion of Asian and Arabic ingredients.
Provided by COOKGIRl
Categories Long Grain Rice
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Soak saffron threads and set aside.
- Meat: In a large pot in plenty of water add the ground lamb, 2 T. of the onion and salt and pepper. Bring to boil and cook meat for about 15-20 minutes or until meat is no longer pink. Drain meat and reserve all the cooking liquid. Set meat aside. (It is very important to save the liquid as this will be used to cook the rice.).
- Rice: In pan combine the reserved lamb stock, the rice, the saffron threads-straining the threads but including the soaking water, cinnamon, ground cumin, ground coriander and the cardamom powder. Cover, bring to boil and simmer 20 minutes or until grains are tender.
- While the rice is cooking saute the carrots with the sugar on medium heat in a little bit of oil about 5 minutes, being careful not to burn. Next add the onion and raisins and saute another 2 or 3 minutes until carrots are slightly tender but still firm, onions are soft and raisins have plumped up. Set aside.
- Lightly oil an oven proof casserole dish. Spoon half of the carrot mixture on bottom of casserole, followed by part of the meat mixture, then some of the rice, layering the ingredients so that you end up with rice on top. Cover and bake about 25 minutes in low oven.
- Remove casserole dish from oven. Garnish with the remaining carrot/raisin mixture and fresh cilantro sprigs. Season with salt if necessary.
Nutrition Facts : Calories 573.4, Fat 26, SaturatedFat 10, Cholesterol 66.2, Sodium 78.6, Carbohydrate 65.3, Fiber 4.3, Sugar 15.3, Protein 20.7
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.
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