Afghanistan: Lamb with Spinach, Pomegranate Rice & Salad of Tomato, Cucumber and Red Onion, With Watermelon, Grapes, Flatbread, Yoghurt, & homemade Hummus
The Islamic Republic of Afghanistan is a landlocked sovereign state in Asia which shares
borders with Pakistan, Iran, Turkmenistan, Uzbekistan, Tajikistan and
China. Afghan
cuisine is largely influenced by the country’s ethnicity as well as its geographic location & diversity. We tried to create a food experience in keeping with the dinning culture of Afghanistan so we created a wonderful cushion room space to sit & eat on the floor.
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Our Afghan Menu included:
Lamb with Spinach,
Pomegranate Rice
&
Salad Of Tomato, Cucumber And Red Onion
Which We Served With
Watermelon, Grapes, Flatbread,
Yoghurt, & homemade Hummus.
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LAMB
WITH SPINACH
INGREDIENTS
·
1.2 kg (2 ½ lb) Lamb Stew Meat -- preferably leg
·
1/3 cup (3 tbs) Olive oil
·
2 Onions; diced large
·
4 tsp Chopped garlic
·
2 tsp Turmeric
(we used fresh chopped Turmeric but
you could use powder)
·
1/4 tsp Nutmeg
·
1/4 tsp Ground cardamom
·
1 mild fresh red chilli
pepper, crushed
·
1/2 tsp Cinnamon
·
800 gms (32 oz) Canned
tomatoes; drained & chopped
·
1 cup Rich beef stock
·
150 gm (1/3 lb) Fresh
spinach; wash & drained
·
1/2 cup Yoghurt
·
1 tbs Grated lemon peel
·
Salt; to taste
·
1/4 cup Pine nuts,
Roasted at 180 C (350 F), for about 3 minutes.
METHOD:
1. Sear lamb in the olive oil in a cast-iron skillet or
Dutch oven.
2. Add the onions & saute them for 2 minutes
3. Add the garlic and saute for 1 minute
4. Add 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
5. Add the tomatoes, stock & 1 tsp salt stirring well
6. Cover the dish and bake at 180 C (350 F) for about 1
hour, until the meat is tender and begins to break up
7. Remove the dish from the oven and add the spinach,
stirring until the spinach is wilted and blended in.
8. Allow the stew to cool slightly then add the yoghurt,
lemon peel, taste for seasoning & add more salt if necessary
9. Turn the
lamb out into a serving dish & sprinkle with roasted pine nuts
Recipe adapted for Q-Zine from an original found @:
http://www.afghanonline.com/recipes/
POMEGRANATE
RICE
INGREDIENTS:
· 2 cups Long
grained Rice - soaked in water for 5 hours
· 2 tbs Vegetable
oil
· 1 tsp Cumin seeds
· ½ cup (125 ml) Pomegranate Juice
· 1 tsp Cardamom
Powder
· 2 tsp Salt
METHOD:
1. Drain
the rice, then place in a pot with
water and 1 tsp salt. Bring to a gentle boil & cook for 5 minutes
then remove from heat and drain
2. Wipe
out the cooking pot, pour the rice back into the pot & add in a tablespoon
of oil
3. Mix
1 tsp salt, a little water & pomegranate juice then gently mix this into the rice to avoid
breakage of rice.
4. Sprinkle
the cumin and cardamom over the top
5. Wrap the cooking pot lid with a cotton
cloth, put the lid on the pot & place the pot back onto a very low heat on
top of the stove
6. Let the rice steam and cook in this way
for 20 minutes then remove the cooking pot from heat
7.
Heat the other tablespoon of oil & when it is hot
pour it over the rice
8.
Cover the pot again and let it cook for a further 2
minutes.
9.
Rice is now ready to serve.
Recipe adapted for Q-Zine from an original found @:
TOMATO, CUCUMBER AND RED ONION SALAD
INGREDIENTS:
·
3 medium-size tomatoes, diced
·
3 Persian cucumbers, peeled and diced (about 1 cup)
·
1 small red onion, diced
·
1 cup roughly chopped cilantro (1 small bunch)
·
3 tbsp. fresh lemon juice
·
1 tsp. salt
·
½ tsp. ground black pepper
METHOD:
Combine all of the ingredients and toss well.
Recipe adapted for Q-Zine from an original found @:
http://www.afghancooking.net/afghan-culture-unveiled/2009/11/tomato-cucumber-and-red-onion-salad.html
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