Lamb With Spinach
From chefmeow 16 years ago
- 60 minutes to make
- Serves 6
LAMB WITH SPINACH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987.
Ingredients
- 2-1/2 pounds lamb stew meat preferably leg shopping list
- 1/3 cup olive oil shopping list
- 3/4 pound onions largely diced shopping list
- 4 teaspoons chopped garlic shopping list
- 2 teaspoons turmeric shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 teaspoon ground cardamom shopping list
- 1 teaspoon crushed red pepper shopping list
- 1/2 teaspoon cinnamon shopping list
- 32 ounce can tomatoes drained and chopped shopping list
- 1 cup beef stock shopping list
- 1/3 pound fresh spinach washed and well drained shopping list
- 1/2 cup yogurt shopping list
- 1 tablespoon grated lemon peel shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup pine nuts roasted shopping list
How to make it
- Sear lamb in olive oil in a cast iron skillet.
- Add onions and sauté 2 minutes then add garlic and sauté 1 minute longer.
- Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon.
- Sauté 2 minutes more being careful not to burn the onions or garlic.
- Add tomatoes and stock then stir well.
- Cover dish and bake at 350 for 1 hour.
- Remove from oven and add spinach stirring until spinach is wilted and blended in.
- Allow stew to cool slightly then add yogurt, lemon peel and salt.
- Sprinkle with roasted pine nuts then serve immediately.
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