Skip to main content

SRC: Afghan Lamb Stew in Spinach Sauce

It's time for Group B's Secret Recipe Club October reveal. This month I was assigned to Searching for Spice, penned by CorinaCorina shares that Searching for Spice began as a way of recording some of her favorite recipes and to have a place where she could easily find those dishes when she wanted to make them again. I think we all use our blogs that way! Very convenient...except when you're offline somewhere.

Some of her favorite recipes are curries, stir fries and spicy salads. And she loves Indian, Mexican, North African, Thai and Chinese food. Gotta love that.

I chuckled when I read that she refers to her kids as 'Little Miss Spice' and 'Master Spice.' Mine are 'The Precise Kitchen Elf' and 'The Enthusiastic Kitchen Elf.' I think all of our kids are going to be fabulous cooks with all the time they're logging in the kitchen!

Speaking of kids...while mine are not picky eaters, they both really don't care for lamb. Yet. I keep telling myself it's an acquired taste and they'll get there. Till then: more for me and Jake. And, since the boys were out of town last week with my parents for Fall Break, I made a version of Corina's Afghan Lamb Stew in Spinach Sauce for dinner one evening. Heavenly.

Mine is slightly adapted...I don't have a crock-pot. I served this with Preserved Caviar Limes (recipe to come, I promise) over brown basmati rice. If you aren't familiar with them, here's an intro to caviar limes.

  • 1 pound lamb, cubed
  • 1 onion, peeled and diced
  • 2 carrots, diced
  • 3-4 celery stalks, diced
  • 1/2 t turmeric
  • 4 cardamom pods, crushed slightly
  • 1/2 t ground nutmeg
  • 1/2 t chili powder
  • 1 t ground cinnamon
  • 1 C fresh tomato sauce
  • 1 C liquid (use water, wine, or beer...I used some leftover red wine)
  • 3 T chopped pecans
  • 2 T goat milk yogurt (use whatever yogurt you have...I had goat milk yogurt)
  • 3 handfuls of fresh spinach
  • preserved caviar limes (recipe to come, or use whatever preserved citrus you have)
In a large pot, cook the onions, carrots, and celery in a splash of olive oil until softened and the onions begin to turn translucent. Stir in the lamb and cook until it's browned nicely. Season with turmeric, cardamom, nutmeg, chili powder, and cinnamon. Stir to coat the meat.

Pour in the liquid and tomato sauce. Bring to a boil. Cover and reduce heat to a simmer. Let meat braise for 2 hours. Uncover and raise heat to a rolling boil. Let the sauce reduce to thickness that you desire.

While the sauce is reducing, put the pecans in a dry frying pan and toast until golden. Continually agitate the pan so the nuts don’t burn.

Add the spinach to the stew and fold into the sauce. When the spinach has wilted, remove from the heat and stir in the yogurt. Serve the preserved caviar limes with the stew.

This was delicious, Corina. Thanks for the inspiration! Jake and I loved it.


  1. Haha, I love the names you two have for your children. So cute! With a stew as delicious looking as that, your children surely can't hold out for long. One day they'll know what they've been missing and will beg you to make that lamb stew for them again.

    1. Oh, you're right, Lisa. I know the time is coming. Then I'll probably be sad that I don't get all the lamb to myself!

  2. This sounds delicious. Unfortunately I am the only lamb lover in my household now that Ting has moved away.

    1. It's funny to me that lamb is so polarizing. Flavor-wise, I think goat is more objectionable. ;)

  3. There are some wonderful flavors in this dish. I'll bet it was fantastic

  4. Yum, I will have to try this the next time I can find lamb here. I had to search 4 stores to find some lamb for my recipe this month, and had forgotten just how much I like it.

    1. Sorry lamb is so hard to come by for you! We have lamb about once a week. I would miss it if I couldn't find it.

  5. Sounds delicious Camilla! Great SRC pick!

  6. Hmm..interesting! This is a little out of my comfort zone, but it does look really good.

    1. It was really good! You could try it with different meats if it was the lamb that's outside your comfort zone.

  7. This sounds really interesting....I don't know anything about caviar limes but I am going to learn something in a minute. I think we might like this one.

    1. I love caviar limes...they are just hard to come by.

  8. Hi Camilla,
    A great post and fabulous meal. We would just love the Afghan Lamb Stew. Thanks so much for your leadership in our Group B for the SRC. It's fun cooking with you in the SRC!
    Miz Helen

  9. I've never had lamb before, but this stew sounds lovely. Great pick for this month's SRC.

  10. I hardly ever cook with lamb, this looks delicious. Visiting from SRC B!

  11. Yummy! I love lamb recipes and this is such a lovely sounding one.. I am a sucker for preserved lemons and can't wait to see your recipe! And I must say - thanks for all the work you put into SRC! And for making me feel so welcome :) SRC-B is awesome!

  12. I have a bunch of "manager special" lamb in my freezer right now, so putting this on my "to make" list!

  13. I havent made lamb in a while - this sounds like a great way to get it back on our table.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa