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"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."
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2 h 30 m servings 740 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 740 kcal
  • 37%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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.


  1. 33 Ratings

Most helpful positive review

This was excellent. I did follow some other reviewer suggestions, though: I used much less oil - not quite a 1/4 of a cup, I coated the beef in seasoned (cumin, pepper, cayenne pepper) flour, an...

Most helpful critical review

We found this bland and boring, and I used LOTS of cayenne,

Most helpful
Most positive
Least positive

This was excellent. I did follow some other reviewer suggestions, though: I used much less oil - not quite a 1/4 of a cup, I coated the beef in seasoned (cumin, pepper, cayenne pepper) flour, an...

I'm giving this only 4 stars because I used the recipe only as a base, adding variations suggested by other reviewers. I used leftover grilled lamb kebabs from Easter, which were already well s...

Excellent - I made a couple of small adjustments. I am trying to cut down on oil, so I used just a short pour of oil(worked fine, you don't need it to cook the onions and the fat from the mea...

Good flavors but it came out too watery...I recommend to cut down on the water just a little bit.

First off, to anyone who might be turned off by all of the oil called for in this recipe, it is DEFINITELY not necessary. I used about 2 tbsps for the stew and another 2 tbsps for the rice and ...

This was a huge hit! Followed recipe only doubled the spices. I cooked the lamb mix the night before then next morning put in a crock pot to simmer the day away. Added the spinach and cilantro ...

I thought this was fantastic! Made it with full oil too. Great as is, but may try the tomatoes and even potatoes as suggested in other comments for a different taste. Also, might want to pump...

This is a great recipe. I was worried about it being too watery at first so i let it cook an extra 10 minutes. once it was finished i put the rice on a platter and poured the meat and gravy dow...

I can't remember if gave a review for this recipe. This is a wonderful recipe. The ingredients are staples in my home. The flavors are subtle. I used chicken for this recipe and cook it for the ...

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