Red Pepper Flakes crushed
Canned Tomatoes diced
Spinach washed, drained, chopped
Lemon Peel grated
Preheat oven to 350°F / 180°C / Gas Mark 4
You can substitute the veal stock for beef stock.
Roast the Pine nuts; on a dry pan at 350°F in the oven for about 3 minutes to release the flavour and set aside.
On the stove top on medium-high heat; sear lamb stew meat in olive oil until brown on all sides.
Add the onions; saute for about 2 minutes. Add the garlic and saute for an additional 1 minute.
Add turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes longer, being careful not to burn the onions or garlic.
Add the diced tomatoes with the tomato liquid. Add veal stock and stir.
Transfer to an oven proof dish. Cover tightly and bake in a preheated 350°F. oven 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. Taste the dish and add salt if needed.
Allow the stew to cool slightly. Add the yogurt and lemon peel. Sprinkle with roasted pine nuts.
This stew is delicious served over rice pilaf.
Donya E. | December 21st, 2021