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Middle Eastern   -   Afghani Lamb And Onion Stew   adapted from The Universal Kitchen by Elisabeth Rozin

  • 3 Large Onion -- Chopped
  • 2 Tablespoons Olive Oil
  • 2 Pounds Lamb -- Cubed
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Coriander
  • 1 Can Tomatoes -- Chopped
  • 1 Tablespoon Mint
  • 1 Cup Yogurt
  • Cilantro -- Chopped
Directions Saute onions in oil for 7 minutes. Add lamb and saute until browned. Add salt, pepper, red pepper flakes and coriander. Mix well. Add tomatoes and bring to a simmer for 1 hour. Add mint. Remove from heat. Stir yogurt and cilantro together. Serve soup, dolloped with yogurt mixture.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 4, Speed: 4, Overall: 3.66667 Rate this recipe

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