Sabzi Challow (Afghan Spinach and Lamb with Rice)
Main course 🇦🇫 Afghan

Sabzi Challow (Afghan Spinach and Lamb with Rice)

Tender lamb simmered with plenty of spinach, garlic and fresh coriander, served over fluffy white rice with a squeeze of lemon.

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  • Time2 hr
  • LevelEasy
  • Costabout £2.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

  • 785kcal
  • 74.1gcarbs
  • 7.5gof which sugars
  • 38.2gfat
  • 15.9gsaturates
  • 37.1gprotein
  • 6.8gfibre
  • 1.8gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

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Method

  1. 1

    Heat the oil in a large heavy pan over a medium high heat. Brown the lamb in two batches for 6 minutes each, then lift it out.

    12 min
  2. 2

    Add the onions to the same pan with a pinch of salt and cook for 12 minutes, stirring often, until soft and golden. Stir in the garlic and ginger for 1 minute.

    12 min
  3. 3

    Return the lamb and add the turmeric, ground coriander, cumin and salt. Pour in the water, bring to a simmer, cover and cook gently for 1 hour, until the lamb is very tender.

    60 min
  4. 4

    Add the spinach a handful at a time, stirring until each lot wilts. Stir in the fresh coriander, chilli and the juice of half the lemon. Cook uncovered for 15 minutes, until thick and dark green.

    15 min
  5. 5

    Meanwhile, rinse the rice until the water runs clear. Boil in plenty of salted water for 8 minutes, drain, then return to the pan with the lid on for 5 minutes to steam.

    8 min
  6. 6

    Serve the spinach and lamb over the rice with lemon wedges on the side.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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