Tips and Hacks
Freeze your flour. It keeps very well when frozen and will also kill any possible pests.
Lamb With Spinach
Submitted by Donya E. See all of Donya E.'s recipes. | December 21st, 2022

This stew is delicious served over rice pilaf.

Ingredients are for 4 Servings.
Scale It
Amount Unit Ingredient
1/4 cup
2 1/2 pounds
1/3 cup
1 medium
2 cloves
2 teaspoons
1/4 teaspoon
1/4 teaspoon
1 teaspoon
1/2 teaspoon
32 ounces
1 cup
1/3 pound
1/2 cup
1 tablespoon
Additional Info:

You can substitute the beef stock for veal stock.


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

To roast the Pine nuts:
- Place the Pine nuts on a dry pan.
- Bake in a preheated 350°F oven for about 3 minutes to release the flavour.
- Remove from the oven 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.

Saute the mixture for 1 to 2 minutes longer. Stay with it and be careful not to burn the onions and garlic.

Add the diced canned tomatoes with the tomato liquid.

Add veal stock and stir to warm through.

Transfer to an oven proof dish.

Cover tightly and bake in a preheated 350°F. oven for about 1 hour, until the lamb 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 the roasted pine nuts.


Submitted by Donya E. See all my recipes. | December 21st, 2022

facebook this twitter this

Filed Under:

Tested and True
Speed up the baking time of your potatoes. Soak them in salt water for 20 minutes before baking. This will cause them to bake rapidly.