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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds boneless lamb shoulder |
1 1/2 cups hot water |
3 tablespoons dried minced onion |
1 bay leaf |
2 pounds fresh spinach, cleaned and chopped |
3 cups diced, peeled tomato |
1 1/2 teaspoons salt |
1 teaspoon dried rosemary leaves, crushed |
1/2 teaspoon pepper |
Directions:
1. Trim excess fat from meat, and set fat aside. Cut meat into 1-inch cubes; set aside.
2. Cook reserved fat in a large Dutch oven over medium heat; remove and discard fat, reserving drippings in Dutch oven. Add meat to Dutch oven; brown on all sides. Stir in water, onion, and bay leaf; bring to a boil. Reduce heat; cover and simmer 1 hour.
3. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes or until spinach is tender, stirring occasionally. Remove and discard bay leaf.
4. Ladle into serving bowls, and serve immediately.
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