Afghani Lamb With Spinach

Serving Size: 4

2 1/2 pounds lamb stew meat
1/3 cup olive oil
3/4 pound onions, diced large
4 teaspoons chopped garlic
2 teaspoons tumeric
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon cinnamon
1 (32) ounce can tomatoes, drain & chop
1 cup rich brown veal stock or 1 cup rich beef stock
1/3 pound fresh spinach, wash & drain
1/2 cup yogurt
1 tablespoon grated lemon peel
salt, to taste
1/4 cup pine nuts, roasted at 350 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 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 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. Add
the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

Yield: 4 to 6 servings. Serve over rice pilaf.

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