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Lamb and Turkish Spinach Stew

Servings: 4
4 pieces lamb neck with the bone, weighing approximately 350g (3/4lb) each
1 tablespoon ground allspice
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
Olive oil
8 whole shallots, peeled
8 whole garlic cloves, peeled
5 garlic cloves, crushed
1 kg (2 lbs) fresh medium size spinach leaves, stems removed, rinsed well and coarsely chopped

Mix the spices together. Lightly salt the meat and rub the spices on both sides of the lamb neck.

Heat a little olive oil in a skillet and saute the pieces of meat until they start to brown. Transfer the meat to a large pot. Saute the whole shallots and the whole garlic cloves and add to the pot with the meat. Pour in enough water to cover and bring to a boil. Cook for about an hour over a high flame.

Lower the flame and skim off the foam that has formed on top. Simmer for an additional two hours over a low flame until the meat is very tender.
Add the spinach leaves and simmer for 5-10 minutes.

Meanwhile, add olive oil to a pan and saute the crushed garlic until golden. Add the garlic to the stew, mix and adjust seasoning to taste. Serve over rice.