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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was born after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo. Ingredients:
1 3/4 lbs cubed lamb |
salt and pepper |
2 -3 tablespoons olive oil |
1 onion, chopped |
1 -2 garlic clove, crushed |
1 cup bouillon or 1 cup stock |
1 3/4 lbs fresh spinach |
2 teaspoons oregano |
1 tablespoon lemon juice |
2 ounces crumbled feta cheese, to taste |
Directions:
1. Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
2. Add the onion and garlic and fry until the onion gets translucent.
3. Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
4. Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
5. When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
6. On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
7. Transfer to a serving dish and sprinkle with the feta cheese.
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