I had sabzi -e-ghoste in an Afghan friend's wedding and wanted to try the dish since then. According to me the subtle spices in the spinach combined with lamb and Basmati rice is a perfect dinner for a rainy day.
2 pounds lamb meat
1 cup olive oil
2 onions, diced large
4 teaspoons chopped garlic
2 teaspoons turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1 teaspoon crushed red pepper or to taste
1/2 teaspoon cinnamon
1 can (32 ounce size) tomatoes, drain and chop
8 oz water/ beef stock
1 pound fresh spinach, wash and drain
1/2 cup yogurt
1 tablespoon grated lemon peel
salt, to taste
1/4 cup roasted pine nuts
1) 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 saute it for 1 minute. Put this mixture in the slow cooker
2) Put in all the other ingredients except lemon peel, spinach and pine nuts.
3) Cook for 5 hrs on low then add the spinach and continue cooking for additional 3 hrs.
4) Add the lemon peel and salt to taste. Sprinkle with roasted pine nuts.
5) Serve over rice pilaf.
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