Afghan Spinach Appetizer Dip Recipes

Steps:

• Wash the spinach several times to remove any sand, and finely chop.
• Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan.
• Add the spinach and boil over high heat for five minutes.
• Drain.
• In a large frying pan, over medium-high heat, put the oil and onion.
• Stir-fry until the onion is tender, adding the garlic the last couple of minutes.
• Add the cooked spinach and cook for 5 more minutes.
• Turn off heat and let cool.
• In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander.
• Refrigerate overnight.
• The mixture needs to sit for a while in the fridge so that the flavors can marry.
• Serve with pita bread or naan.

Steps:

• Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
• Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
• Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
• Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
• Add all the spices and stir again.
• Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
• Remove cover and continue to cook over medium heat until all of the liquid has evaporated.
• Good seved with fresh basmati rice. I also like to eat this with lamb.

Steps:

• Preheat oven to 350 Fahrenheit.
• Dust the lamb cubes with the flour.
• In a 3 quart nonstick ovenproof pot, heat the oil over medium-high heat. Add the lamb and cook until well-browned on all sides, about 5 minutes. This is best done in batches, as if the pieces of meat touch they will not brown properly. Remove meat from pot and set aside.
• Add the onion and garlic to the pot and cook, stirring, until slightly softened, about 2 minutes.
• Stir in the spices (turmeric through pepper), then stir in the tomatoes and water and bring to a boil. Return the lamb to the pot. Cover and place in the oven for 1 1/2 to 2 hours or until the lamb is soft.
• Remove the pot from the oven and stir in the spinach until it is wilted. Stir in the yogurt, lemon zest, and slat.