Ingrediens!
2 1/2 lb Lamb meat, preferably bone
1/3 cup olive oil
3/4 lb Onion pie large
4 tsp minced garlic
2 tsp turmeric
1/4 teaspoon nutmeg
1/4 tsp Ground cardamom
1 teaspoon Crushed red pepper
1/2 tsp cinnamon
32 ounces Can tomatoes drain and chop
1 cup Red brown veal
1 cup of Rich beef stock
1/3 lb Fresh spinach and drained
1/2 cup of yogurt
1 tablespoon Toasted lemon zest
Salt
1/4 cup pine nuts Roasted at 350 Fahrenheit for approx. 3 minutes.
Preparation!
Sear lamb in olive oil in a cast iron skillet or Dutch oven.
Add the onions saute them for 2 minutes and add the garlic and saute it for 1 minute.
Put in turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, taking care not to burn onions or garlic.
Add tomatoes and veal and stir.
Cover the bowl and bake at 350 Fahrenheit for approx. 1 hour until the meat is tender and starts to break up. Remove the bowl from the oven and add the spinach, stirring until the spinach is wilted and mixed in.
Let the pan cool slightly.
Add yogurt, lemon zest and salt to taste.
Sprinkle with fried pine nuts.