Afghan Lamb With Spinach

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb lamb, cubes
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper
• one 14- to 15-oz . can diced tomato
• 1/2 cup water
• 4 cups fresh spinach leaves, lightly packed
• 1/4 cup plain yogurt
• 1/2 teaspoon grated lemon rind
• salt

Recipe

• 1 preheat oven to 350 fahrenheit.
• 2 dust the lamb cubes with the flour.
• 3 in a 3 quart nonstick ovenproof pot, heat the oil over medium-high heat. add the lamb and cook until well-browned on all sides, about 5 minutes. this is best done in batches, as if the pieces of meat touch they will not brown properly. remove meat from pot and set aside.
• 4 add the onion and garlic to the pot and cook, stirring, until slightly softened, about 2 minutes.
• 5 stir in the spices (turmeric through pepper), then stir in the tomatoes and water and bring to a boil. return the lamb to the pot. cover and place in the oven for 1 1/2 to 2 hours or until the lamb is soft.
• 6 remove the pot from the oven and stir in the spinach until it is wilted. stir in the yogurt, lemon zest, and slat.