Sabzi Challow (Afghan Spinach and Lamb Stew with Rice)

Instructions

1. Heat the oil in a large pot over medium heat. Fry the onions for 10 minutes, stirring, until golden.
2. Add the lamb and brown for 8 minutes. Stir in the garlic, turmeric, coriander, salt and pepper and cook for 1 minute.
3. Pour in the water, bring to a boil, then cover and simmer for 50 to 60 minutes, until the lamb is tender.
4. Add the spinach in handfuls, stirring until each batch wilts, then add the coriander and dill. Cook uncovered for 25 to 30 minutes, stirring now and then, until the greens are dark and thick and oil shows at the edges. Add a splash of water if it sticks.
5. Meanwhile, boil the rice in plenty of salted water for 7 to 8 minutes until nearly tender, then drain. Return it to the pot with the oil and 2 tablespoons of water.
6. Cover the pot with a clean tea towel under a tight lid and steam on the lowest heat for 15 minutes.
7. Stir the lemon juice into the stew, taste and adjust the salt. Serve over the rice.

Tips

• Chicken thighs or beef chuck can replace the lamb. For a vegetarian version, use two cans of chickpeas or kidney beans and cook for 25 minutes.
• Cook the greens long enough. The stew should look almost like a thick, dark paste, with the oil rising to the top.