Ingredient! 2 half lb Lamb stew meat preferably leg. one by three cup Olive oil. three by four lb Onions diced large. 4 teaspoon Chopped garlic. 2 teaspoon Turmeric. one by four teaspoon Nutmeg. one by four teaspoon Ground cardamom. 1 teaspoon Crushed red pepper. half teaspoon Cinnamon. 32 ounce Can tomatoes drain & chop. 1 cup Rich brown veal stock . 1 cup Rich beef stock. one by three lb Fresh spinach wash & drained. half cup Yogurt. 1 tablespoon Grated lemon peel. Salt. one by four cup Pine nuts Roasted at 350 Fahrenheit for about 3 minutes.
Preparation! 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 Fahrenheit 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.