Cyprus Cooking by Liz
Lamb with Spinach Stew
Updated: Oct 11, 2020
Slowly winter is making its entry, even thought the temperature is still high for the time of year and the island is desperate for rain, the days are getting shorter and daylight is more soft and melancholic. It is time to change to winter dishes like stew with lamb and vegetables, warm comforting dishes. Today the dish is prepared with spinach, but all kind of vegetables or fresh pulses can be used like green beans, peas or even cauliflower. Pieces of lamb are first slightly fried in some olive oil and then slowly cooked with wine, water and fresh tomato-puree until so soft that it just drops of its bone. The vegetables are cooked on top of the meat and take in all the aroma of the meat and its juices.
1 kg lamb meat, preferable ribs
5 bunches of fresh spinach
1 large onion coarsely chopped
1 large teaspoon tomato paste
3-4 ripe tomatoes pureed
1 bay leaf
1 large potato cut in slices or cubes
1 glass of dry white or rose wine (good quality)
200 -250 ml water
salt and pepper
Fry the pieces of lamb in some olive oil in a large frying pan, until nicely browned on all sides.
Add the coarsely chopped onion and fry with the meat until soft, glaze and slightly browned.
Lamb and onions are ready.
Transfer the lamb, onion and its juices to a large casserole, bring back to frying point and add the wine, simmer for 2 minutes.
Add all other ingredients except for the spinach, bring to the boil and then to a simmer. Close the casserole with its lid and simmer for at least one hour.
In the meantime, chop the spinach coarsely and wash the leaves in plenty of cold water until completely clean, this may take 3 to 4 changes of water.
Add 1-2 hand-full of spinach to a hot clean frying pan and toss the spinach around with 2 wooden spoons until wilted. Transfer to a colander.
When all the spinach is wilted, set it aside.
Add the spinach to the soft meat and simmer for another 20 minutes at least.
Lamb and spinach stew is ready to be served.
Enjoy! - Καλή όρεξη!
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