Chalau

Chalau

24
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"This is a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro. Lean beef stew meat may be substituted for the lamb."

Ingredients

2 h 30 m {{adjustedServings}} servings 740 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 740 kcal
  • 37%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1/2 cup of oil in a large heavy skillet over medium-low heat. Add onion, and fry gently until transparent. Increase heat to medium, and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce heat to low. Cover the pan, and continue cooking for 1 1/2 to 2 hours.
  2. Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add rice, and cook, stirring frequently for 5 minutes. Add 6 cups water, and bring to a boil. Reduce heat to low, and cook loosely covered for about 30 minutes, or until rice is tender.
  3. Add spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.
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Reviews

24
  1. 32 Ratings

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This was excellent. I did follow some other reviewer suggestions, though: I used much less oil - not quite a 1/4 of a cup, I coated the beef in seasoned (cumin, pepper, cayenne pepper) flour, an...

I'm giving this only 4 stars because I used the recipe only as a base, adding variations suggested by other reviewers. I used leftover grilled lamb kebabs from Easter, which were already well s...

Excellent - I made a couple of small adjustments. I am trying to cut down on oil, so I used just a short pour of oil(worked fine, you don't need it to cook the onions and the fat from the mea...