Aush (Afghan Lamb Chili)
A dish of lamb, chickpeas and spinach, seasoned with chilli and cumin and simmered on the stove.
6 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 360 min · 380 min total
- medium
- 1
Thaw and thoroughly drain the frozen spinach. Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
- 2
Chop one gold/yellow onion. Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
- 3
Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
- 4
Simmer pot for 6 hours on low heat. Boil salted water for fettucini. Break fettucini in half and cook for 8 minutes at a low boil.
- 5
Stir 1 cup sour cream into simmer pot. Serve chili hot over drained fettucini!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
