Afghani Lamb With Spinach
Ingredients
2 1/2 pounds lamb
3/8 cup olive oil
3/4 pound onions
4 teaspoons garlic
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
32 ounce tomatoes
1 cup veal stock
3/8 pound spinach
1/2 cup yogurt
1 tablespoon lemon peel
1/4 cup pine nuts
Instructions
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