Afghan Lamb Stew

This spicy Afghan lamb stew with spinach is a bit like a curry. It's a healthy comfort food meal that can be made in the oven or slow cooker. Perfect served with aubergines in yogurt too!

Course Lamb, Main Course

Cuisine Afghan

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 281kcal

Author Corina Blum

Ingredients

300 g lamb leg diced
1 onion finely diced
1 garlic clove crushed
½ teaspoon turmeric
3 cardamom pods slighly crushed
Pinch nutmeg
½ teaspoon chilli powder
400 g tinned tomatoes
1 tablespoon pine nuts
1 lemon
2 tablespoon yogurt
3 handfuls fresh spinach

Metric - US Customary

Instructions

Slow Cooker Method

Put the lamb, onion, garlic, all the spices and the tinned tomatoes in the slow cooker. Leave to cook on low for 8 hours.

Oven Method

Brown the onion in a saucepan, add the lamb, garlic and spices, then the tinned tomatoes. Then put in the oven on a low heat for about 2 hours.

Oven and Slow Cooker Methods

Take the stew out of the oven or the slow cooker. Add the spinach to the stew. When the spinach has wilted, take off the heat and stir in the yogurt. Serve the lemon alongside to squeeze over the stew.
Put the pine nuts in a dry frying pan and toast until golden. Keep shaking the pan so they don't burn.
Serve the pine nuts on the side to sprinkle over the stew.

Video

Notes

Nutritional information is approximate and a guideline only.

This recipe is inspired by a recipe on Afghan Online.

Nutrition

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