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Afghani Lamb with Spinach
Afghani Lamb with Spinach Category:     Lamb 
Views:     395 
Ingredients And Procedures
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2 1/2poundslamb, stewing meat preferably leg
1/3cupolive oil
3/4poundonions, diced large
4teaspoonsgarlic, chopped
1/4teaspooncardamom, ground
1teaspoonred pepper, crushed, or to taste
32ouncetomatoes, canned drained and chopped
1cupveal stock, or beef stock
1/3poundspinach, washed and drained, fresh
1tablespoonlemon peel, grated
1 salt, to taste
1/4cuppine nuts


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
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