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Receta Afghani Lamb With Spinach

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Raciónes: 4

Ingredientes

Cost per serving $31.42 view details

Direcciones

  1. *Roasted at 350 F. for about 3 min.
  2. Sear lamb in the extra virgin olive oil in a cast-iron skillet or possibly Dutch oven. Add in the onions; saute/fry them for 2 min; then add in the garlic and saute/fry it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute/fry the mix for 1 to 2 min more, being careful not to burn the onions or possibly garlic. Add in the tomatoes and veal stock and stir.
  3. Cover the dish and bake at 350 F. for about 1 hour, till the meat is tender and begins to break up. Remove the dish from the oven and add in the spinach, stirring till the spinach is wilted and blended in.
  4. Allow the stew to cold slightly. Add in the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.
  5. Yield: 4 to 6 servings. Serve over rice pilaf.
  6. Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,

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Nutrition Facts

Amount Per Serving %DV
Serving Size 614g
Recipe makes 4 servings
Calories 666  
Calories from Fat 348 52%
Total Fat 39.33g 49%
Saturated Fat 9.29g 37%
Trans Fat 0.0g  
Cholesterol 188mg 63%
Sodium 683mg 28%
Potassium 1351mg 39%
Total Carbs 14.27g 4%
Dietary Fiber 3.1g 10%
Sugars 6.24g 4%
Protein 62.88g 101%
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