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How To make Afghani Lamb with Spinach
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Ingredients
2 1/2
pounds
lamb, stewing meat preferably leg
1/3
cup
olive oil
3/4
pound
onions, diced large
4
teaspoons
garlic, chopped
2
teaspoons
turmeric
1/4
teaspoon
nutmeg
1/4
teaspoon
cardamom, ground
1
teaspoon
red pepper, crushed, or to taste
1/2
teaspoon
cinnamon
32
ounce
tomatoes, canned drained and chopped
1
cup
veal stock, or beef stock
1/3
pound
spinach, washed and drained, fresh
1/2
cup
yogurt
1
tablespoon
lemon peel, grated
1
salt, to taste
1/4
cup
pine nuts
Directions:
Toast the pine nuts at 350 degrees F for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saut
How To make Afghani Lamb with Spinach's Videos
Mutton curry With Spinach - Spinach Mutton Recipe - Saag Gosht - Paalak Gosht
Paalak Ghost
Ingredients:
Mutton - 500 g
Spinach - 4 Bunches
Whole Garam Masala - 2 tsp
Onion (chopped) - 1 cup
Tomatoes(chopped) - 1 cup
Ginger Garlic paste - 1 tsp
Garlic - 1 tsp
Nutmeg - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Mustard Oil - ½ cup
Coriander leaves - 1 Bunch
Salt - To Taste
Water - As required
Method:-
Firstly blanch the spinach and keep aside. Now take a pressure cooker add whole garam masala to water and add mutton to it and cook it till it is soft.Grind the blanched spinach into a fine paste. Now take a pan add mustard oil,onions,some salt and ginger garlic paste,turmeric saute it for sometime. Now add chilli powder,coriander powder,garam masala powder,nutmeg powder & tomatoes cook it for sometime. Now add meat to the pan by straining the whole garam masala. In the add last add mutton stock and spinach paste and switch off the flame.
Phulka
Ingredients:
Whole wheat flour - 1 cup
Salt - To Taste
Water - As Required
Method:-
Take a mixing bowl add flour ,water and some salt to it and knead it into a soft dough and rest it for some time. Make phulka’s and cook it on both sides and serve it with hot palak ghost curry.
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AFGHAN SABZI & AFGHAN SPINACH RECIPE AFGHAANSE SPINAZIE سبزی افغانی ????✅
#Afghanspinache #spinache
Welcome by AfghanKitchen,
Afghan healthy and delicious spinach
Ingredients
One pack of spinach;
One teaspoon of garlic;
Fresh coriander;
One teaspoon of salt;
One teaspoon of pepper;
Three spoons of oil;
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Afghani lamb and spinach curry recipe
Afghani lamb and spinach curry recipe
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Must try it ????????????
Afghan Sabzi - Afghan Spinach Dish- Vegan Afghan Dish
Afghan sabzi (spinach) is one of Afghanistan's most popular vegetable dishes. Not only is it delicious, it is also vegan. Below are the ingredients and recipe. If you like this recipe, check out my website ????????????
Ingredients:
3/4 Cup Vegetable Oil
3-4 Lbs Frozen Spinach
2 Teaspoon Black Pepper
2 Teaspoon Salt
1 Tablespoon Cumin
1 Tablespoon Coriander
2 1/2 Onions5 Cloves of Garlic
Recipe:
1. First, pour 3/4 Cup of vegetable oil into hot pan.
2. Next, add onions to hot oil.
3. After this, add your garlic after the onions show a little bit of light brown color.
4. Add your frozen spinach next. I prefer to thaw my spinach and let some of the excess water drain off before I cook it. But, it is totally fine to add it frozen it'll just take longer to cook.
5. Allow the onions and garlic to mix into the spinach.
6. After cooking for a few minutes, add your salt, pepper, and cumin/coriander mixture
7. After cooking for about 5 minutes cover the spinach and let simmer for about 10 minutes.
Afghanistan Lamb Shanks Kabuli Pulao
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==================================
INGREDIENTS:
3 cups sella rice (wash and soak in water for 1 hour)
1/4 cup Oil
3 pieces of Lamb shanks
2 Onions
1 tsp Tomato paste
1/2 tsp Turmeric powder
Hot boiling water
Salt to your taste
3 Carrots
1 cup Raisins
1 tbsp Afghani rice masala
1 tsp Afghani rice masala
Whole garlic
==================================
If you have any questions, please leave a comment below and i will try my best to help you.
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Thermomix Recipe / Afghan Curry mixed in with spinach
Thermomix Afghan Curry Recipe
Ingredients
zest of one lemon
1 1/2 tablespoons vegetable oil
1 kg lamb shoulder, diced into 3 cm pieces
4 garlic cloves
1 onion, large, peeled and quartered
2 teaspoons turmeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper (or to taste)
400 g tomatoes
500 g vegetable stock
350 g spinach (or kale or lettuce)
45 g slivered almonds (toasted)
Preperation
1. Place the lemon zest in Thermomix bowl and grate 20 seconds/speed 9. Set aside.
2. Place garlic in Thermomix bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
3. Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
4. Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
5. Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top -- this allows the steam to escape, the sauce to thicken and reduces spatter.
6. About 10 minutes before the end add the lemon rind.
7. Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.