Can I make this stew in a slow cooker?
Yes, after searing the lamb and cooking the onions and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the spinach for the last 30-60 minutes.
DINNER
Hearty Afghan Lamb and Spinach Stew (Sabzi Chalaw)
Discover the rich flavors of Afghanistan with this comforting Sabzi Chalaw. Tender pieces of lamb are slow-simmered with fresh spinach in a fragrant, spiced sauce, creating a deeply satisfying meal that's perfect for sharing.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.
02
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Do not let them brown too much.
03
Stir in the minced garlic, ground turmeric, ground black pepper, and salt. Cook for 1 minute, stirring constantly, until fragrant.
04
Return the seared lamb to the pot. Add 1 cup of water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
05
Reduce the heat to low, cover the pot, and let the lamb stew gently for 60 minutes, or until the lamb is tender.
06
Add the roughly chopped fresh spinach to the pot. Stir well to combine, ensuring the spinach wilts down into the stew. Cover and continue to simmer for another 20-25 minutes, or until the spinach is fully cooked and the flavors have melded.
07
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
Discover the rich flavors of Afghanistan with this comforting Sabzi Chalaw. Tender pieces of lamb are slow-simmered with fresh spinach in a fragrant, spiced sauce, creating a deeply satisfying meal that's perfect for sharing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use lamb broth instead of water. If you prefer a thicker stew, you can mash a small portion of the cooked spinach and lamb against the side of the pot before serving. Ensure the spinach is thoroughly washed to remove any grit.
Easy Substitutions
Beef stew meat can be used instead of lamb. Frozen chopped spinach can be substituted for fresh; use 20 ounces and add directly to the stew without thawing. For a vegetarian version, use chickpeas and potatoes instead of lamb.
Storage & Reheating
Store leftover Sabzi Chalaw in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Serving Suggestions
Serve Sabzi Chalaw with fluffy Basmati rice (Chalaw) to soak up the delicious sauce. A side of plain yogurt or a simple cucumber and tomato salad provides a refreshing contrast. Warm naan bread is also excellent for scooping up the stew. For a complete Afghan meal, consider serving with a side of Qabuli Palaw (rice with carrots and raisins).
Common Mistakes
Overcooking the lamb initially can make it tough; sear just until browned. Not cooking the onions long enough will result in a less flavorful base. Adding the spinach too early can cause it to lose its vibrant color and become mushy. Not washing spinach thoroughly can leave grit in the stew. Forgetting to adjust seasoning at the end can lead to a bland dish.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal as it becomes very tender with slow cooking. You can also use lamb leg, but it might require a slightly longer cooking time.
Can I add other vegetables?
While traditional Sabzi Chalaw focuses on lamb and spinach, you could add a small amount of chopped tomatoes or bell peppers for extra flavor and nutrition, though it would alter the classic profile slightly.
Is this dish spicy?
This recipe is mildly spiced. If you prefer more heat, you can add a pinch of red chili flakes along with the other spices.
MORE TO KNOW
Sabzi Chalaw is a staple in Afghan cuisine, often served with Chalaw (plain white rice). The long, slow simmering process is key to tenderizing the lamb and allowing the flavors of the spices and spinach to fully develop. The vibrant green color of the spinach is characteristic of this dish. While the recipe uses basic spices, their combination creates a unique and comforting aroma. Don't rush the cooking of the onions, as their sweetness forms the base of the stew's flavor.
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