Afghani Lamb with Spinach

About Recipe:

Afghani Lamb with Spinach
	Ingredients: Yield: 6 servings 2 1/2 pounds lamb, stewing meat preferably leg 1/3 cup olive oil 3/4 pound onions, diced large 4 teaspoons garlic, chopped 2 teaspoons turmeric 1/4 teaspoon nutmeg 1/4 teaspoon cardamom, ground 1 teaspoon red pepper, crushed, or to taste 1/2 teaspoon cinnamon 32 ounce tomatoes, canned drained and chopped 1 cup veal stock, or beef stock 1/3 pound spinach, washed and drained, fresh 1/2 cup yogurt 1 tablespoon lemon peel, grated 1 salt, to taste 1/4 cup pine nuts
Directions
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 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 degrees 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.
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