Ingredients!
2 1/2 lb Lamb, preferably bone
1/3 cup of olive oil
3/4 pound onion pie large
4 teaspoon chopped garlic
2 teaspoon turmeric
1/4 teaspoon Muscat
1/4 teaspoon pot with cardamom
1 teaspoon Squeezed red pepper
1/2 teaspoon cinnamon
Drain and chop 32 oz of tomatoes
1 cup of red-brown veal
1 cup ground beef stock
1/3 lb Wash and drain fresh spinach
1/2 cup yogurt
1 tablespoon Roasted lemon zest
salt
1/4 cup of pine nuts burnt at 350 Fahrenheit for approximately. 3 minutes.
Prepare it!
Sear the lamb in olive oil in a cast-iron roast or Dutch oven.
Add the onions to simmer for 2 minutes and add garlic and simmer for 1 minute.
Put the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon in the pan and fry the mixture for 1 to 2 minutes longer, and be careful not to burn onion or garlic.
Add tomatoes and veal and stir.
Cover the bowl and bake at 350 Fahrenheit for approximately. 1 hour until the meat is soft and starts to break. Remove the bowl from the oven and add spinach, stir until spinach is blurred and mixed.
Allow the pan to cool slightly.
Add yogurt, lemon zest and salt to taste.
Sprinkle with fried pine nuts.