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Afghani Lamb with Spinach
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" />| Ingredients | |||||||||||||||||
| 2 1/2 | pounds | lamb, stewing meat preferably leg | |||||||||||||||
| 1/3 | cup | olive oil | |||||||||||||||
| 3/4 | pound | onions, diced large | |||||||||||||||
| 4 | teaspoons | garlic, chopped | |||||||||||||||
| 2 | teaspoons | turmeric | |||||||||||||||
| 1/4 | teaspoon | nutmeg | |||||||||||||||
| 1/4 | teaspoon | cardamom, ground | |||||||||||||||
| 1 | teaspoon | red pepper, crushed, or to taste | |||||||||||||||
| 1/2 | teaspoon | cinnamon | |||||||||||||||
| 32 | ounce | tomatoes, canned drained and chopped | |||||||||||||||
| 1 | cup | veal stock, or beef stock | |||||||||||||||
| 1/3 | pound | spinach, washed and drained, fresh | |||||||||||||||
| 1/2 | cup | yogurt | |||||||||||||||
| 1 | tablespoon | lemon peel, grated | |||||||||||||||
| 1 | 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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