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Home >> LAMB Recipes



2 1/2 lb. Lamb stew meat -- preferably the leg
4 tsp. chopped garlic
1/3 cup of olive oil
3/4 lb. diced large onions
1/4 tsp. nutmeg
1/4 tsp. ground cardamom
1 tsp crushed red pepper -- less for reduced spiciness
2 tsp. turmeric
1/4 cup of pine nuts - roasted in a pan or in the oven at at 350 F. for about 3 minutes
Salt (1/4 tsp.)
1/2 tsp. cinnamon
1 tbsp. grated lemon peel
1/2 cup yogurt
32 oz. can of tomatoes; (drained & diced)
1/3 lb. fresh spinach (washed and drained)
1 cup of veal stock or substitute 1 cup of beef stock


Sear the lamb in the olive oil in a Dutch oven of cast-iron skillet. Add the onions and sauté them for about 2 minutes. Next, add the garlic and sauté it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and sauté the mixture for 1 or 2 minutes more. Be careful not to burn the garlic or onions. Add the tomatoes and veal (or beef) stock and slowly stir. Cover the mixture and bake at 350 degrees Fahrenheit for approximately 1 hour, until the meat is tender and begins to come off the bones. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and thoroughly blended in. Allow the stew to cool down slightly. Now, add the yogurt, lemon peel and add some salt. Sprinkle with roasted pine nuts to complete recipe.