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1/2 cup of vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 1/2 pounds of cubed lamb stew meat
1 1/2 cups of water
freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
3 cups chopped fresh spinach
2 tablespoons chopped fresh coriander
1/4 cup of cooking oil
6 cups of water
3 cups uncooked basmati rice


Heat 1/2 cup of oil in a large heavy skillet over medium-low heat.

Add the onion, and gently fry until translucent. Raise the heat to medium and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce the heat to a low setting. Cover the pan with a lid and continue cooking for 1 1/2 to 2 hours. Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add the rice, and cook, stirring frequently for 5 minutes. Now add 6 cups of water, and bring to a boil. Reduce the heat to low, and cook loosely covered for about 30 minutes, or until the rice is tender. Add the spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Place a pile of the rice on a plate, and spoon some of the lamb stew on top. Place the remaining stew in a separate serving bowl.