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“A spicy and complex chili recipe from Afghanistan, with browned lamb, chickpeas, spinach, and lots of spices!”
6hrs 20mins

Ingredients Nutrition


  1. Thaw and thoroughly drain the frozen spinach.
  2. Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
  3. Chop one gold/yellow onion.
  4. 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.
  5. Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
  6. Simmer pot for 6 hours on low heat.
  7. Boil salted water for fettucini.
  8. Break fettucini in half and cook for 8 minutes at a low boil.
  9. Stir 1 cup sour cream into simmer pot.
  10. Serve chili hot over drained fettucini!

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