| 2 12 lb Lamb stew meat preferably leg | | 1/3 cup Olive oil | | 3/4 lb Onions, diced large | | 4 tsp Chopped garlic | | 2 tsp Turmeric | | 1/4 tsp Nutmeg | | 1/4 tsp Ground cardamom | | 1 tsp Crushed red pepper or to taste | | 1/2 tsp Cinnamon | | 32 oz Can tomatoes, drain & chop | | 1 cup Rich brown veal stock or | | 1 cup Rich beef stock | | 1/3 lb Fresh spinach, wash & drain | | 1/2 cup Yogurt | | 1 tbl Grated lemon peel | | Salt, to taste | | 1/4 cup 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 . | | Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, |
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