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 Middle Eastern - Afghani Lamb And Onion Stew
adapted from The Universal Kitchen by Elisabeth Rozin
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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