Sbanikh

Description

Spinach stew

Ingredients

• 300 g (10 oz) lamb chops and boneless lamb cubes
• 1 kg (2 lb 4 oz) fresh or frozen spinach
• 1 large onion, finely chopped
• 1 clove garlic, finely copped
• 400 g (14 oz) tin chopped tomatoes
• 2 tablespoons tomato purée
• 2 teaspoons salt
• 1 teaspoon garam masala
• 4 dried lime, crushed and seeded
• 1 tablespoon fresh or dried dill
• 900 ml (1½ pints) boiling water
• 1 tablespoon oil, for frying
• 400 g (14 oz) tin chickpeas

Procedures

1. Using a pestle and mortar, crush the dried lime and remove the inside.
2. Discard the seeds and outer shell.
3. Set aside seeded flesh.
4. Trim the meat, wash and place in a medium saucepan and cover with water (meat must be completely covered).
5. Boil for 5 minutes without lid.
6. Drain meat and set aside.
7. In a medium saucepan heat 1 tablespoon of oil , add the onions and garlic and fry until slightly brown.
8. Add meat and fry for 1 – 2 minutes.
9. Now add 900ml (1½ pint) of boiling water, cover and boil for 30 minutes on medium heat.
10. Add tomato purée, chopped tomatoes, salt, garam masala, dried lime, dill, chickpeas and the spinach.
11. Boil for 15 minutes, lower heat, give a quick stir.
12. Cover and simmer for a further 15 minutes.