| Ingredients | |
| 2 1/2 | pounds | lamb, stewing meat preferably leg | |
| 1/3 | cup | olive oil | |
| 3/4 | pound | onions, diced large | |
| 4 | teaspoons | garlic, chopped | |
| 2 | teaspoons | turmeric | |
| 1/4 | teaspoon | nutmeg | |
| 1/4 | teaspoon | cardamom, ground | |
| 1 | teaspoon | red pepper, crushed, or to taste | |
| 1/2 | teaspoon | cinnamon | |
| 32 | ounce | tomatoes, canned drained and chopped | |
| 1 | cup | veal stock, or beef stock | |
| 1/3 | pound | spinach, washed and drained, fresh | |
| 1/2 | cup | yogurt | |
| 1 | tablespoon | lemon peel, grated | |
| 1 | | salt, to taste | |
| 1/4 | cup | pine nuts | |
| | | |
Directions:
|
Toast the pine nuts at 350 degrees 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 saut
more Free recipes - Free scripts
|