Sabzi e Goshte / Slow-cooker Lamb Stew
Sabzi e Goshte: Enjoy tender pieces of lamb in a light broth and serve it with pitta bread and plenty of yoghurt. The perfect way to warm up on a winter’s eve.
It’s been a while…
I feel like I’m always saying this, but it has been a while since I last blogged on here. It’s really hard to find the time to when you’ve got a baby clinging to your legs or trying to give you a heart attack by acting like they’re auditioning to be a stunt person! My now 9 month-old baby shocks me on the daily, so this is why i can’t be staring at a laptop; I need eyes everywhere!
Enough about me, on to the recipe.
Sabzi e Goshte
I made this lamb and spinach stew, known as ‘sabzi e Goshte’, in the summer, however this time of year would be perfect to make it! I’m all over soups and stews in the autumn/winter months.
It’s light in flavour with tender, melt-in-your-mouth pieces of lamb from cooking in the slow-cooker (the best type of cooking for a busy mum!)
You can serve yours with various sides: rice (wholegrain or white), any hunk of bread (I went for the classic naan), sour cream or the more traditional plain yoghurt sprinkled with ground cumin.
When I’m not recipe-testing, I often go by what I can find in the cupboard/fridge. I try to avoid food waste where possible. However, then best thing about cooking is playing around with the flavours. Be flexible and most of all, have fun doing it!
So now I urge you to make this delicious sabzi e goshte, and when you’re done with your day (whilst it’s slowly cooking), settle down in your comfies, curl up on the sofa and tuck into a bowl of warming, comfort food. You’ll be glad it’s there waiting for you, like a friendly hug.
- My Afghan Spinach and Yoghurt flatbreads would go perfectly with this dish.
Slow-cooker Lamb and Spinach Stew
Melt-in-your mouth lamb cooked slowly with Middle Eastern spices and spinach. Serve with yoghurt and naan.
What you will need
- 1 tbsp olive oil
- 1 onion, diced
- 300g stewing lamb
- 1 garlic clove
- 1 tbsp tomato purée
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fenugreek
- 300g spinach
- Lemon juice
- Plain yoghurt
- Naan bread
- 11. If you have a slow-cooker pan which you can use to fry, fry the onions until brown. If not, use a separate pan, Brown the lamb in the same pan and add crushed garlic clove. Season and turn down to low.
- 22. Add tomato paste and spices. Add 300ml water. Add spinach and leave to wilt.
- 33. Add a squeeze of lemon juice and cook on low for 7 hours. Serve with a dollop of plain yoghurt and naan bread for dipping.
MORE AFGHAN RECIPES
For another taste of Afghanistan, try my Vegan Kidney Bean Slow Cooker Casserole – it’s easy and healthy too. For breakfast I’d recommend my Afghan Eggs Burrito. It’s super simple and a nod to the traditional Afghan egg breakfast. My Spinach and Yoghurt Flatbreads are a great one for a light lunch.
Don’t forget to tag me on instagram and use the hashtag #jesseatsatoz and I’ll share your creations!