Category : Lamb

Yield: 4 Servings

Ingredients (Help):
2 1/2 lb Lamb stew meat
-- preferably leg
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 ts 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; 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.

From executive chef Phil Soroko of Someplace Special
restaurant/McLean, VA. In _The New Carry-Out Cuisine_ by Phyllis
Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
1986. Pg. 128. ISBN 0-395-42504-2.
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