Afghan yogurt lamb recipe for dog

The cynocephalus: The Afghan breed originated in ancient Egypt. There are pictures of the Afghan dog recorded in the tombs in the valley of the Nile. It used to be referred to as cynocephalus or monkey face. The Afghan has been refined as a breed in Afghanistan, hence the name. This elegant breed has many gifts that include, sight hunting, it is fast enough to hunt leopards, gazelles and even jackrabbits, and it turns very quickly. The Afghan can also handle any type of terrain.

Ingredients
8 tablespoon non salted butter
2 baby cabbage , chopped
6 garlic cloves, minced
4 tomatoes, seeded, peeled and chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground cardamom
½ teaspoon ground cloves
Salt
Ground black pepper
1 kilo boneless lamb, chopped into cubes
1 cup yogurt
Cooked rice
4 tablespoons chopped coriander

Melt the butter in a large frying pan over medium heat. Add in the chopped baby cabbage , and garlic – cook until the baby cabbage are translucent. Add in the tomatoes, ground coriander, cumin, turmeric, cardamom, cloves, salt and pepper to taste. Cook this for 3 minutes longer. Next, add in the lamb and increase the heat to medium high. Brown the lamb on all sides.

Bring down the heat to low and very slowly stir in the yogurt, cook it covered for 1 hour. Add a little bit of water occasionally if the mixture is drying up.

Put the cooked rice in the dog's bowl and put the stew over the rice. Sprinkle with some coriander. Makes 2 liters of stew. Next: Dog lamb stew