KELDONS COOKERY MENU

KELDON'S COOKERY

Listing 380 Recipes in 325 Categories

Tell us your ingredient and we'll make you a Recipe
Advanced Recipe Search
Username:
Password:
this
this1
this2
Recipe Index All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Filed Under Main DishLamb
Lamb With Spinach

Add a Rating


Greek Greek
Shared by: Donna K.

2 1/2 pounds Lamb stew meat
1/3 cup Olive oil
3/4 pound diced Onions
4 teaspoons minced Garlic
2 teaspoons Turmeric
1/4 teaspoon Nutmeg
1/4 teaspoon ground Cardamom
1 teaspoon Crushed red pepper
1/2 teaspoon Cinnamon
1 large can; drained, chopped Tomatoes
1 cup rich Beef stock
1/3 pound washed, drained Fresh spinach
1/2 cup Yogurt
1 tablespoon grated Lemon peel
1/4 cup roasted Pine nuts

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Multiple Methods


20 Minutes


1 Hour


1 Hour 20 Minutes



Average Rating:

Not Rated

This recipe has not been reviewed

Join the Discussion

Preheat oven to 350°F / 180°C / Gas Mark 4

Thoroughly sear the lamb in olive oil in a Dutch oven. Add onions; saute for 2 minutes; add garlic and saute for 1 minute. Add turmeric, nutmeg, cardamom, crushed red pepper and cinnamon; saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and beef 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. Stir in the yogurt and lemon peel. Sprinkle with roasted pine nuts. Taste and add salt if needed.





Don't just eat, Cook!!! Copyright © Keldons Cookery 1998 - 2018