22316809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F59%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=71&u_java=true” />Ingredients 2 1/2 pounds lamb, stewing meat preferably leg 1/3 cup olive oil 3/4 pound onions, diced large 4 teaspoons garlic, chopped 2 teaspoons turmeric 1/4 teaspoon nutmeg 1/4 teaspoon cardamom, ground 1 teaspoon red pepper, crushed, or to taste 1/2 teaspoon cinnamon 32 ounce tomatoes, canned drained and chopped 1 cup veal stock, or beef stock 1/3 pound spinach, washed and drained, fresh 1/2 cup yogurt 1 tablespoon lemon peel, grated 1 salt, to taste 1/4 cup pine nuts
Directions:

Toast the pine nuts at 350 degrees F 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 sautmore

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