AFGHANI LAMB WITH SPINACH

      Title: AFGHANI LAMB WITH SPINACH
  Categories: Afghan, Harned 1994, Main dish, Nuts, Veal
       Yield: 4 Servings
  
   2 1/2 lb Lamb stew meat
            -- preferably leg
     1/3 c  Olive oil
     3/4 lb Onions; diced large
       4 ts Chopped garlic
       2 ts Turmeric
     1/4 ts Nutmeg
     1/4 ts Ground cardamom
       1 ts Crushed red pepper
            -- or to taste
     1/2 ts Cinnamon
      32 oz Can tomatoes; drain & chop
       1 c  Rich brown veal stock or
       1 c  Rich beef stock
     1/3 lb Fresh spinach; wash & drain
     1/2 c  Yogurt
       1 tb Grated lemon peel
            Salt; to taste
     1/4 c  Pine nuts*
  
   *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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