Afghani Lamb and Spinach Curry

Afghani Lamb and Spinach Curry

Recipe only

This Afghani lamb and spinach curry is a great comfort dish. Sandwiched between the Middle East and the Indian subcontinent. Afghanistan cuisine has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and cinnamon, while the rich, thick sauce from the combined tomato, stock and spinach resembles a traditional Indian curry. The tender green leaves of spinach are often added to soups, stir-fries and curries just before serving.

INGREDIENTS

1 1/2 tablespoons vegetable oil

1 kg lamb shoulder, trimmed and diced

1 large brown onion, chopped finely

4 garlic cloves, crushed

2 teaspoons ground turmeric

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

400 g can, chopped tomatoes

2 cups homemade beef stock

350 g fresh spinach, cleaned and trimmed

1 tablespoon finely grated lemon rind

1/3 cup toasted slivered almonds

METHOD

1. Heat half the oil in a large saucepan, cook the lamb in batches until well browned.

2. Heat remaining oil in the same pan, cook the onion, garlic and spices, stirring until brown.

3. Add the lamb, undrained tomatoes and stock, simmer covered for about 1 hour. Uncover, simmer for a further 15 minutes or until the sauce thickens and the lamb is tender. Add the spinach and lemon rind, stir over heat for about 1 minute until the spinach wilts. Serve the curry with the toasted almonds sprinkled on top.