Spinach and Lamb Curry

Name: Spinach and Lamb Curry (Sabzi)
Yield: Serves 4–6
Cuisine: Afghanistan
Ingredients: 1 fresh, long red chilli, thinly sliced; 80 g (2¾ oz) fresh coriander, leaves and stalks finely chopped; 2 garlic cloves, finely chopped; 1½ tablespoons salt; 250 ml (1 cup) sunflower oil; 1 large brown onion, finely diced; 60 g (2¼ oz) garlic chives, finely chopped; 1 kg (2 lb 4 oz) English spinach, washed thoroughly, roots and stalks removed; 1 kg (2 lb 2 oz) boneless lamb leg, coarsely diced into chunks; 125 ml (½ cup) boiling water

Sabzi

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Sabzi is a type of spinach and lamb curry that is traditionally served on Nowroz alongside a rice dish called challaw. It is included in the Nowroz spread because of the green colour of spinach and its association with the fresh new growth of spring.

At Parwana, we make this dish in a pressure cooker, to help tenderise the lamb. Pressure cookers are often used to help seal in flavour, create a uniform tenderness and substantially reduce cooking times. If you don’t have one, use a he