Chalau Tasty Recipes
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"This is a traditional Afghan stew recipe made with lamb, and pro with cumin and cilantro. Lean beef stew meat may be substituted for the lamb."
- half of cup vegetable oil
- 1 huge onion, finely chopped
- 2 cloves garlic, minced
- 1 half of kilos cubed lamb stew meat
- 1 half of cups water
- salt to flavor
- freshly ground black pepper to flavor
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon ground cumin
- 3 cups chopped sparkling spinach
- 2 tablespoons chopped clean cilantro
- 1/4 cup cooking oil
- three cups raw basmati rice
- 6 cups water
|Prep : 30M||Cook : 6M||Ready in : 2H30M|
- Heat half of cup of oil in a large heavy skillet over medium-low warmness. Add onion, and fry lightly until transparent. Increase warmness to medium, and upload garlic and stew meat. Cook, stirring often, till meat is browned at the outside. Pour within the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and decrease warmth to low. Cover the pan, and continue cooking for 1 half to two hours.
- Heat 1/four cup of oil in a big saucepan over medium-high heat. Add rice, and prepare dinner, stirring frequently for five minutes. Add 6 cups water, and bring to a boil. Reduce warmness to low, and cook dinner loosely protected for approximately half-hour, or until rice is soft.
- Add spinach and cilantro to the beef aggregate, and cook dinner for some other 10 to fifteen mins. Mound the rice on a platter, and spoon a number of the lamb stew over. Put final stew in a separate serving bowl.
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