Spinach Bredie

1. 1

   In a casserole braise over medium heat, the 2 sliced onions and 2 cloves of garlic in some olive oil until lightly coloured.

2. 2

   Add the seasoned lamb pieces slowly and brown.

3. 3

   Add 1 teaspoon of sumac, 2 chiles, 5 allspice berries. Stir.

4. 4

   Add the bunches of washed spinach, press down, and squeeze a lid on top. You may have to add the spinach in stages, as it wilts and makes room for more.

5. 5

   Once the spinach has wilted enough, add water to reach just below the top of the meat, cover with a lid, bring to a simmer, and then turn the heat down and cook gently for about one and a half to two hours, until the lamb is falling from the bones. Take the lid off if you'd like to reduce to the juices more.

6. 6

   Taste and check seasoning.

7. 7

   Serve as is, with spoons for the juice, or over a bed of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.