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1
Remove any thick spinach stems and cut the larger leaves into smaller pieces.
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2
In a wide bowl, toss the leaves with 2 teaspoons of the salt and let stand for 1 hour.
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3
Meanwhile, line a fine mesh strainer with cheesecloth; add the yogurt and drain over a bowl for 1 hour to thicken.
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4
While the yogurt is draining and thickening, warm 1 tablespoon of the olive oil in a large skillet and brown the lamb well on each side.
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5
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add boiling water and scrape the bottom of the pan well.
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6
Reduce the heat to low, cover the pan and cook the lamb for 45 minutes to 1 hour, until it is very tender and about 2 cups of cooking juice remain.
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7
Remove the lamb from the juice and let it cool.
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8
Use a sharp knife to remove the bones and fat from the lamb and cut the meat into bite-size pieces.
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9
Skim the grease off the remaining cooking juices and set juices aside.
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10
Wipe the skillet with a paper towel.
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11
Gently squeeze spinach to remove as much water as possible.
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12
In the skillet, heat remaining olive oil over medium heat.
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13
Add scallions and saute until they wilt.
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14
Stir in paprika, tomato paste and reserved cooking juice and bring to a boil.
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15
Simmer for 5 minutes.
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16
Add the meat and spinach and continue cooking for about 10 minutes.
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17
Add salt to taste.
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18
Put on serving platter and top with remaining freshly ground black pepper.
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19
Serve with the drained, thickened yogurt and rice.
