Ingredients:
Lamb stew meat (preferably leg) 2 1/2 lb
Olive oil 1/3 cup
Onions 3/4 lb
Garlic 4 tsp
Turmeric 2 tsp
Nutmeg 1/4 tsp
Cardamom 1/4 tsp
Red pepper 1 tsp or to taste
Cinnamon 1/2 tsp
tomatoes 32 oz
Rich brown veal stock or rich beef stock 1 cup
Fresh spinach 1/3 lb
Yogurt 1/2 cup
Lemon peel 1 tbsp
Salt to taste
Pine nuts 1/4 cup
Method:
1-Dice the onions in large pieces.
2-Chop the garlic.
3-Grind the cardamom.
4-Crush the red pepper.
5-Drain and chop the tomatoes.
6-Wash and drain the spinach.
7-Grate the lemon peel.
8-Roast the pine nuts at 350 degrees F for about 3
mins.
9-Sear lamb in olive oil in a cast-iron skillet. Add
the onions; saute them for 2 mins; then add the
garlic and sauté it for 1 min.
10-Put in the turmeric, nutmeg, cardamom, crushed
red pepper and cinnamon and saute the mixture for a
minute or 2 more, being careful not to burn the
onions or garlic.
11-Add the tomatoes and veal stock and stir. Cover
the dish and bake at 350 degrees F for about an hr,
until the meat is tender and begins to break up.
12-Remove the dish from the oven and add the
spinach, stirring until the spinach is wilted and
blended in.
13-Allow the stew to cool slightly. Add the yogurt,
lemon peel and salt to taste.