This Afghan curry is traditionally eaten on Nowroz, a New Year festival that coincides with the spring equinox and is celebrated by millions of people around the world. It’s best served with challaw (a rice dish made with sunflower oil, cardamom and cumin) and yoghurt. Pressure cooking helps tenderise the lamb and seal in flavour, but you could use a flameproof casserole or heavy-based saucepan instead — just add another 500ml water and increase the cooking time by an hour or so, or until there’s around 250ml liquid remaining in the pot.


Spinach & lamb curry by Farida Ayubi with Fatema Ayubi SERVES: 4-6 TAKES: 1 HR


INGREDIENTS 50ml sunflower oil 1 large brown onion, finely diced


2 garlic cloves, finely chopped


1 fresh, long red chilli, thinly sliced


1 kg boneless lamb leg, coarsely diced into chunks


1½ tbsp salt 1 kg spinach, washed thoroughly, roots and stalks removed


80g fresh coriander, leaves and stalks finely chopped


60g garlic chives, or 80g chives, finely chopped


challaw, or rice, and yoghurt, to serve


METHOD Pour half the oil into a pressure cooker pan


set over a high heat. Fry the onion, garlic and chilli for 5 mins, or until golden brown, stirring regularly. Add the lamb and fry until it’s sealed and browned all over. Add 750ml water and the salt, then close the lid of the pressure cooker. Bring up to high pressure, then reduce the heat to low and cook for 20 mins more. Remove the cooker from the heat and set aside, allowing the pressure to release naturally. Finely chop the spinach leaves. Put in a large


saucepan with 125ml boiling water, cover and cook, stirring occasionally, over a medium-high heat for around 20 mins, or until all the liquid has been absorbed. Pour the remaining oil into a frying pan and


set over a medium heat. Fry the coriander and garlic chives for 5 mins, stirring occasionally. Add the lamb to the spinach along with 250ml


of its cooking liquid and the fried herbs. Stir to combine well, then simmer for 15 mins over a low heat, allowing the flavours to mingle. Serve with the challaw, or rice, and a dollop of yoghurt. From Parwana by Durkhanai Ayubi (£25, Murdoch Books).


36 NATIONALGEOGRAPHIC.COM/TRAVEL


IMAGES: SAGHAR SETAREH; JENNIFER CHASE


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