Spicy Afghan’s Yogurt Lamb Dog Recipe

Preparation:

1. Melt the butter in a large, heavy skillet over medium heat; add the onions and garlic and sauté until the onions are translucent. Add tomatoes, ground coriander, cumin, turmeric, cardamom, cloves, and salt and pepper to taste; sauté 2 to 3 minutes longer. Add the lamb, increase the heat to medium-high, and quickly brown meat on all sides.
2. Reduce the heat to very low, slowly stir in yogurt, and cook, covered, for 1 hour, add a few tablespoons of water from time to time if mixture dries out.
3. Placed steamed rice in your dog's dish, ladle stew on top, and sprinkle with chopped fresh coriander. Serve hot. You can make 2 quart of lamb stew with this recipe.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter
• 2 chopped onions
• 6 minced cloves of garlic
• 4 peeled, seeded, and chopped tomatoes
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground cardamom
• ½ teaspoon ground cloves
• Salt
• Freshly ground black pepper
• 2 pounds boneless lamb, cut into 1-inch cubes
• 1 cup yogurt Steamed white rice
• 4 tablespoons chopped fresh coriander

Note:
A very old legend gives the Afghan credit for being the dog Noah preferred to escape the great flood on his Ark. The elegant Afghan, although refined as a breed in Afghanistan, originated in ancient Egypt. Recorded on ancient papyrus more than three thousand years ago and referred to as cynocephalus, or monkey-face, its picture is found in tombs in the Valley of the Nile. One of the great sight hunters, the Afghan is quick enough to hunt leopards, gazelles, and jackrabbits. Because its hip-bones are wide-set and placed high on its back, the Afghan can handle rocky, uneven terrain, leap hurdles with ease, and turn on a dime.