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Greek Lamb Stew With Spinach

creative.chef's picture
Ingredients
  Boneless lamb shoulder 2 Pound
  Onion 1 Large
  Oil 2 Tablespoon
  Butter 2 Tablespoon
  Ripe tomatoes 1 Pound
  Tomato paste 2 Tablespoon
  Dried oregano 1 Teaspoon
  Hot water/Broth 2 1⁄2 Cup (40 tbs)
  Bulk spinach 1 1⁄4 Pound (Fresh)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the lamb into bite-size pieces.
2) Peel and thinly slice the onion.
3) Blanch, peel and chop the tomatoes.
4) Wash spinach and shred finely.

MAKING
5) In a flameproof casserole, heat the oil and butter, add the lamb and onion and fry over a moderate heat for about 10 minutes till browned, stirring occasionally.
6) Add tomatoes to the pan with the tomato paste, a pinch of oregano, seasoning and water or broth.
7) Mix well and bring to a boil.
8) Cover and simmer for 1 1/2 hours till the lamb is tender.
9) Add spinach to the pan, stir, cover and cook for a further 10 minutes.
10) Taste and adjust the seasoning.

SERVING
11) Pour into a warmed dish and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Servings: 
8

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