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Correo Electrónico
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Ingredientes
- 2 1/2 pounds lamb stew meat preferably leg
- 1/3 cup olive oil
- 3/4 pound onions diced large
- 4 teaspoons chopped garlic
- 2 teaspoons turmeric
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon crushed red pepper or ; to taste
- 1/2 teaspoon cinnamon
- 1 32 ounce tomatoes canned ; drain and chop
- 1 cup rich brown veal stock or
- 1 cup rich beef stock
- 1/3 pound fresh spinach ; wash and drain
- 1/2 cup yogurt
- 1 tablespoon grated lemon peel
- salt ; to taste
- 1/4 cup pine nuts
Direcciones
- Sear lamb in the olive oil. Add the onions; saute them for 2 minutes; then add the garlic and sauté 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.
