Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Afghanistan! This mouthwatering Afghani Lamb with Spinach is not just a meal, it's an experience that combines rich, tender lamb with vibrant, earthy spinach and a symphony of aromatic spices. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver an unforgettable dining experience that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Afghan
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 4 cups spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the lamb into bite-sized pieces, chop the onion, mince the garlic, and chop the spinach. Set these aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and begins to soften.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Stir in the cubed lamb, cooking for about 5-7 minutes until the lamb is browned on all sides. This step helps to develop flavor.
- Once the lamb is browned, sprinkle in the turmeric and cumin. Stir well to coat the meat evenly with the spices.
- Add salt and pepper to taste. You can start with about 1 teaspoon of salt and ½ teaspoon of pepper, adjusting later if necessary.
- Pour in enough water to cover the lamb (approximately 2-3 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the lamb is tender.
- While the lamb is cooking, wash and chop the spinach. Set it aside for later use.
- After the lamb has cooked and is tender, add the chopped spinach to the pot. Stir well to combine, and cook for an additional 5-10 minutes until the spinach is wilted and tender.
- Check the seasoning and adjust with more salt and pepper if needed. If you prefer a thicker sauce, you can let it simmer uncovered for a few more minutes.
- Once everything is cooked and well combined, remove the pot from heat. Serve the Afghani lamb with spinach hot, accompanied by rice or flatbread to soak up the delicious sauce.
Tips
- Choose high-quality, fresh lamb for the best flavor and tenderness. Look for meat with good marbling.
- Toast your spices (turmeric and cumin) in the oil before adding other ingredients to enhance their flavor profile.
- Be patient during the simmering process - low and slow cooking ensures the lamb becomes incredibly tender and absorbs all the delicious spices.
- Use fresh spinach if possible, as it provides a brighter color and more robust flavor compared to frozen spinach.
- If the sauce is too thin, you can create a quick slurry with cornstarch and water to thicken it without compromising the dish's authentic taste.
- Serve immediately after cooking to enjoy the spinach at its most vibrant and the lamb at its most tender.
- Pair with steamed basmati rice or warm naan bread to complete this authentic Afghan dining experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
