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Chalau

SUBMITTED BY: RINA_SLAPE PHOTO BY: amy7252

"This is a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro. Lean beef stew meat may be substituted for the lamb."
RECIPE RATING:
The reviewer gave this recipe 25 stars. This recipe average a 4.2 star rating.
Read Reviews (19)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds cubed lamb stew meat
  • 1 1/2 cups water
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon ground cumin
  • 3 cups chopped fresh spinach
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup cooking oil
  • 3 cups uncooked basmati rice
  • 6 cups water

DIRECTIONS

  1. Heat 1/2 cup of oil in a large heavy skillet over medium-low heat. Add onion, and fry gently until transparent. Increase heat to medium, and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce heat to low. Cover the pan, and continue cooking for 1 1/2 to 2 hours.
  2. Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add rice, and cook, stirring frequently for 5 minutes. Add 6 cups water, and bring to a boil. Reduce heat to low, and cook loosely covered for about 30 minutes, or until rice is tender.
  3. Add spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2004 by thatlldo4rio
This was excellent. I did follow some other reviewer suggestions, though: I used much less oil... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by PACEGIRL
Good flavors but it came out too watery...I recommend to cut down on the water just a little bit. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by LYNNIEMILANO
I'm giving this only 4 stars because I used the recipe only as a base, adding variations... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2004 by SMPARSONS
Excellent - I made a couple of small adjustments. I am trying to cut down on oil, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2005 by NikkiC
First off, to anyone who might be turned off by all of the oil called for in this recipe, it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2005 by RasheedsWife
This was nice. It has a very mild flavor and the cayenne (I used red pepper) adds a nice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2003 by MRS. F.
Pretty good hearty meal. I added potatos, and it was really very nice. The spices seemed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2006 by ELEANORR
We really enjoyed this. I followed the recipe with two small exceptions. I used a little less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by carbohydrate-junky
I can't remember if gave a review for this recipe. This is a wonderful recipe. The ingredients... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2005 by PRINSESSA54