22316809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F59%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=71&u_java=true" />| 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 |
| Rate
this recipe! |
|
|
|
Share this recipe to your friends |
|
|
| Post
this recipe to your site |
|
|
| Post
a comment |
|
Comments :
|
|
|
