Lynn's Lamb with Spinach
2 1/2 lb Lamb stew meat
1/3 c Olive oil
3/4 lb Onions -- diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 t Crushed red pepper -- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes -- drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach -- wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt & pepper to taste
1/4 c Pine nuts*
*Roasted at 350 F
. for about 3 minutes. Sear lamb in the olive oil in a cast-iron skillet or
Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and
saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper
and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to
burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the
dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to
break up. Remove the dish from the oven and add the spinach, stirring until the
spinach is wilted and blended in. Allow the stew to cool slightly. Add the
yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Yield: 4
to 6 servings. Serve over rice pilaf.