Try this Afghani Lamb with Spinach recipe, or contribute your own.
Suggest a better description*Roasted at 350 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 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 Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned.
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Serving Size: 1 Serving (742g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 790 | ||
Calories from Fat: 531 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59g | 79 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 188.3mg | 58 % | |
Sodium 424.2mg | 15 % | |
Potassium 980.1mg | 26 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.9g | ||
Protein 54g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 790
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