Aush (Afghan Lamb Chili)

READY IN: 6hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw and thoroughly drain the frozen spinach.
  • Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
  • Chop one gold/yellow onion.
  • Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
  • Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
  • Simmer pot for 6 hours on low heat.
  • Boil salted water for fettucini.
  • Break fettucini in half and cook for 8 minutes at a low boil.
  • Stir 1 cup sour cream into simmer pot.
  • Serve chili hot over drained fettucini!
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