Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Lamb stew meat 1 cn Tomatoes (32 oz.)
;preferably leg ;drained and chopped
1/3 c Olive oil 1 c Rich brown veal stock
3/4 lb Onions, diced large -or-
4 ts Chopped garlic 1 c Rich beef stock
2 ts Turmeric 1/3 lb Fresh spinach
1/4 ts Nutmeg ;washed and drained
1/4 ts Ground cardamom 1/2 c Yogurt
1 ts Crushed red pepper 1 tb Grated lemon peel
;or to taste Salt to taste
1/2 ts Cinnamon 1/4 c Pine nuts *

* Roasted in a 350 F oven for about 3 minutes.

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add
the onions; saute them for 2 minutes; then add the garlic and saute
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 or beef stock and stir.

Cover the dish and bake in a 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. Allow the stew to cool slightly. Add the yogurt, lemon peel and
salt to taste. Sprinkle with roasted pine nuts.

Recipe from executive chef Phil Soroko of Someplace Special
restaurant in McLean, VA. In "The New Carry-Out Cuisine" by Phyllis
Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
1986. Pg. 128. ISBN 0-395-42504-2.
Submitted By DIANE LAZARUS On 02-22-95

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