A flavorful blend of spices, cardamom, olive oil and fresh vegetables surround tender pieces of Lamb that will transport your taste buds to a faraway land.

Ingredients

• 2 1/2 lb Lamb stew meat -- preferably leg
• 1/3 c Olive oil
• 3/4 lb Onions; diced large
• 4 ts Chopped garlic
• 2 ts Turmeric
• 1/4 ts Nutmeg
• 1/4 ts Ground cardamom
• 1 ts Crushed red pepper -- or to taste
• 1/2 ts Cinnamon
• 32 oz Can tomatoes; drain & chop
• 1 c Rich brown veal stock or
• 1 c Rich beef stock
• 1/3 lb Fresh spinach; wash & drained
• 1/2 c Yogurt
• 1 tb Grated lemon peel
• Salt; to taste
• 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Method

Step 1

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven.

Step 2

Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute.

Step 3

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.

Step 4

Add the tomatoes and veal stock and stir.

Step 5

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.

Step 6

Allow the stew to cool slightly.

Step 7

Add the yogurt, lemon peel and salt to taste.

Step 8

Sprinkle with roasted pine nuts.