Example of dishes: Afghani lamb with spinach (serves 4-6)
2 1/2 pound Lamb stew
1/3 cup Olive oil
3/4 pound Onions; diced large
4 Teaspoons Chopped garlic
2 Teaspoons of Turmeric
Teaspoons of Nutmeg
1/4 Teaspoons of Ground cardamom
1 Teaspoons of Crushed red pepper
1/2 Teaspoons of Cinnamon
32 oz Can tomatoes; drain & chop
1 cup Rich brown veal stock or
1 cup Rich beef stock
1/3 pound Fresh
spinach; wash & drain
1/2 cup Yogurt
1 tablespoons of Grated lemon peel Salt; to taste
1/4 cup Pine nuts (Roasted
at 350 F. for about 3.5 minutes)
Sear lamb in the olive
oil in a cast-iron skillet or Dutch oven. Add the onions and the garlic saute them for 4 minutes. Put in the turmeric, nutmeg,
cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions
or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. For about 1 hour, until the meat is
tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and
blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.
Serve over rice pilaf.
4 medium aubergine; Medium Onions; Green Pepper; Ripe Tomatoes;
Salt; Oil ;Chakah (Drained Yoghurt )
Cut the stems from the aubergines & leave peel. Slice into 1 cm pieces.
Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
enough oil into skillet with a lid, to cover base well. Fry aubergine until lightly browned on each side. Do not cook completely.
Lift onto a plate.
Add more oil as required for remaining slices. As oil drains out of aubergine, return this to the pan
& add onions. Place a layer of aubergine back into the pan. Top with some sliced onion, green pepper rings & tomato
slices. Repeat using remaining ingredients & adding a little salt & the chilli between layers. Pour in any remaining
oil from the aubergine. Add onion & water, cover & simmer gently for 10-15 minutes.
Combine chakah ingredients
& spread half the sauce into base of serving dish. Top with vegetables, lifting aubergine gently to keep slices intact.
Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it.
Serve with flat bread.