Afgani Style Lamb with Spinach

Serves 6

3 1/2 lbs. lamb, boneless leg - cubed
1 lb spinach, fresh
1 1/2 lb onions
3 tbsp garlic
3/4 cup olive oil
2 cups veal stock
2 lbs. tomatoes, canned, diced and drained
1 1/2 tbsp. tumeric
1/4 tsp. nutmeg
1/2 tsp. cinnamon
salt and pepper
1 cup yogurt
zest from 1 lemon
2 tbsp crushed red pepper

• Sear lamb in 1/2 cup olive oil in batches. Set aside.
• Heat 1/4 oil in pan used for lamb. Saute onion until translucent, add garlic. Cook, stirring often, for an additional minute.
• Add veal stock, lamb, tomatoes and seasoning to the pot with onions and garlic.
• Bring to a boil, reduce heat and cover.
• Simmer until lamb is tender, approximately 45 minutes. Remove from heat.
• Stir in spinach, yogurt, lemon zest and crushed red pepper. Adjust seasoning with salt and pepper.