Time to make:
Calories per Servings:
2 1/2 lb lamb stew meat, leg part
1/3 cup olive oil
3/4 lb onions; diced large
4 tsps chopped garlic
2 tsps turmeric
1/4 tsp nutmeg
1/4 tsp ground cardamom
1 tsp crushed red pepper
1/2 tsp cinnamon
32 oz canned tomatoes; drain & chop
1 cup rich brown veal stock
1 cup rich beef stock
1/3 lbs fresh spinach; wash & drained
1/2 cup yogurt
1 tbs grated lemon peel
1/4 cup pine nuts, roasted at 350 degree F. for about 3 minutes
Salt to taste
STEP BY STEP:
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.