Recipe by RINA_SLAPE
"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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onion, finely chopped
1 1/2 pounds
cubed lamb stew meat
1 1/2 cups
salt to taste
freshly ground black pepper to taste
cayenne pepper, or to taste
chopped fresh spinach
chopped fresh cilantro
uncooked basmati rice
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, and I added a 14 oz can of diced tomatoes. As with most sauces/stews, it's even better the next day.
Works well with the Indian Basmati Rice on this site, and would probably be good over noodles as well.
We found this bland and boring, and I used LOTS of cayenne,
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 spiced with cumin and coriander. To that base I added canned tomato and chickpeas, as suggested by others, plus the rest of the recipe ingredients. It made a great stew that was wonderful over the basmati rice and was not too spicy for the kids (I added harisa to mine to pump up the heat!). Thanks for a good recipe and thanks to the other reviewers for making it great!
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 meat is more than plenty to add the richness)
I dredged the meat in flour before browning it to give it a bit more caramelizing (and because it helps the meat to hold it's juice, it is every bit as tender).
I added Chick Peas. I added a bit of the chickpea liquid as I went on because the sauce was getting a bit cooked down, and it helped both with making more of a sauce, but also the starch thickened it nicely.
I think both the Cilantro and Spinach could be substitutes with any non-sweet leafy green - I like the bitter green in things like this, but I am sure others prefer the less assertive spinach.
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 it came out DELICIOUS! I love this dish! Lamb, spinach, cilantro? How can you go wrong? Five stars! Six, if I could because it's also low in fat (if you cut out all the oil which, like I said, isn't necessary).
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 about half an hour before serving...AMAZING!!
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 up the cayenne as it wasn't very spicy dish at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 740
** Calories from Fat: 311
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