Recipe - Afghani Lamb With Spinach

2 One half pound Lamb stew meat
preferably leg
1/3 cup Olive oil
Three fourths pound Onions; minced large
4 teaspoon Chopped garlic
2 teaspoon Turmeric
One fourth teaspoon Nutmeg
One fourth teaspoon Ground cardamom
1 teaspoon Crushed red pepper
or to taste
One half teaspoon Cinnamon
32 ounce Can tomatoes; drain & chop
1 cup Rich brown veal stock or
1 cup Rich beef stock
1/3 pound Fresh spinach; wash & drain
One half cup Yogurt
1 tablespoon Grated lemon peel
Salt; to taste
One fourth cup Pine nuts*

*Roasted at 350 F. for about 3 minutes.

Sear lamb in the olive oil in a castiron 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.

Yield: 4 to 6 servings. Serve over rice pilaf.

From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA.
In _The New CarryOut Cuisine_ by Phyllis Meras with Linda Glick Conway.
Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0395425042. Typed
for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini