Spinach And Lamb Stew Recipe

Name: Spinach And Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds lamb shoulder meat cut into 1 to 2 inch pieces; 2 tablespoons olive oil; A little salt and pepper to season the meat; 1 very large onion, diced; 4 cloves thinly sliced garlic; 3 tablespoons Hungarian sweet paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; One 28 ounce can whole plum tomatoes with its juice; 4 cups chicken broth; 1/2 cup chopped parsley; 1 teaspoon minced winter savory (or 1/2 tsp dry ground); 1 pound fresh baby spinach leaves; Salt and pepper for re-seasoning; Hot cooked white rice for serving

Servings: persons

1 1/2 to 2 pounds lamb shoulder meat cut into 1 to 2 inch pieces
2 tablespoons olive oil
A little salt and pepper to season the meat
1 very large onion, diced
4 cloves thinly sliced garlic
3 tablespoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
One 28 ounce can whole plum tomatoes with its juice
4 cups chicken broth
1/2 cup chopped parsley
1 teaspoon minced winter savory (or 1/2 tsp dry ground)
1 pound fresh baby spinach leaves
Salt and pepper for re-seasoning
Hot cooked white rice for serving

1
Season the lamb pieces with a little salt and pepper and brown them in a large soup pot in 1 tablespoon of the olive oil in batches if necessary. Remove the meat from the pot.
2
Add the other tablespoon of the olive oil to the pot and saute the onion until softened and starts to pick up a bit of the browned bits from the bottom of the pot. Add the garlic and saute another minute.
3
Stir in the paprika, i teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes. If using dried savory, add it here..if using fresh, save it for the end.
4
Add the tomatoes, crushing them up with your clean hands as you go, along with the juice. Stir with a wooden spoon to pick up the browned bits on the bottom of the pan.
5
Return the meat and any accumulated juices to the pot, bring up to the boil and then lower the heat and simmer for about forty five minutes or until the meat is tender.
6
Add the parsley and savory and then add the spinach a handful at a time until all is wilted. Re-season with salt and pepper if desired.
7
Place a few spoonfuls of hot cooked rice in the bottom of your bowl and ladle some stew over.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 to 2 pounds lamb shoulder meat cut into 1 to 2 inch pieces, 2 tablespoons olive oil, A little salt and pepper to season the meat, 1 very large onion, diced, and more.

Yes, Spinach And Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Lamb Stew

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