Recipe uploaded by

1 rating

Recipe by steve147

Member

Leave a comment or rate this recipe

Flag this recipe as inappropriate

1. Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. Sauté for 2 minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and saute for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir.transfer to the slow cooker and cook for at least five hours on medium
2. Serve with Basmati rice

Latest comments and suggestions

• Senoritafifi

  07 August 2008

  Senoritafifi commented on this recipe

  Never used tumeric in an afghan dish before. Usually it's cumin and saffron with lots of fresh coriander. However will definately try out my slow cooker with this method.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrBill

  04 October 2008

  MrBill rated and commented on this recipe

  

  mmmm, spot on! Like previous comment - I added chopped coriander leaves (as garnish) - delicious with home made garilc bread or naan.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6767/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 2 1/2 pounds lamb stew meat - I use neck fillets, generally 6 cut iinto large chunks 1/3 cup olive oil 3/4 pound onions, diced large , softened
• 4 teaspoon chopped garlic
• 2 teaspoons turmeric 1/4 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper - or to taste
• 1/2 teaspoon cinnamon
• 32 ounce can chopped tomatoes
• 1 cup beef stock
• Salt, to taste

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Five nutrients every woman needs
• The lunch crunch
• Eat your way to fabulous skin

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Gordon at The Good Food Show
• Help yourself to summer salads
• Irresistible ice creams

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 2 1/2 pounds lamb stew meat - I use neck fillets, generally 6 cut iinto large chunks 1/3 cup olive oil 3/4 pound onions, diced large , softened
• 4 teaspoon chopped garlic
• 2 teaspoons turmeric 1/4 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper - or to taste
• 1/2 teaspoon cinnamon
• 32 ounce can chopped tomatoes
• 1 cup beef stock
• Salt, to taste

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.