RCI-SP.004.0301.001
Tajikistan Lamb with Spinach
Tajikistan Lamb with Spinach from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- lb Lamb stew meat -- preferably leg2 1/2 unit
- 1/3 unit
- lb onions; diced large3/4 unit
- 4 unit
- 2 unit
- 1/4 unit
- 1/4 unit
- 1 unit
- 1/2 unit
- 32 oz
- 1 unit
- 1 unit
- 1/3 unit
- 1/2 unit
- tb Grated lemon peel1 unit
- 1 unit
- c pine nuts* *Roasted at 350 F. for about 3 minutes.1/4 unit
Method
1
Trim the lamb stew meat of excess fat and pat dry with paper towels.
5 minutes
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the lamb on all sides until deeply caramelized, about 3-4 minutes per side; transfer to a plate.
12 minutes
4
Reduce heat to medium, add the diced onions to the pot, and cook stirring frequently until softened and beginning to caramelize, about 8-10 minutes.
10 minutes
5
Add the chopped garlic, turmeric, nutmeg, ground cardamom, crushed red pepper, and cinnamon to the onions; stir constantly for 1-2 minutes to toast the spices and release their aromas.
2 minutes
6
Return the browned lamb to the pot and stir to coat evenly with the spiced onion mixture.
1 minutes
7
Add the drained and chopped canned tomatoes, veal stock, and beef stock; bring to a simmer and stir well.
2 minutes
8
Reduce heat to low, partially cover the pot, and simmer gently for 60-70 minutes until the lamb is very tender, stirring occasionally.
65 minutes
9
Add the washed and drained fresh spinach to the pot in batches, stirring each addition until wilted before adding the next, about 5-7 minutes total.
6 minutes
10
Stir in the yogurt, grated lemon peel, and salt to taste, ensuring the yogurt is fully incorporated without breaking.
2 minutes
11
Taste and adjust seasoning as needed; transfer to serving bowls and garnish generously with the roasted pine nuts.
2 minutes