Ingredients

  • 2 large onions, chopped
  • 6 tablespoons oil
  • 750g quality lamb meat, cut into 1 1/2 inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 3 cups water
  • 1kg baby spinach, washed and coarsely chopped 
  • 3/4 cup dried Persian Aloo Bukhara or dried plums
  • 4 tablespoons fresh lemon juice 
A big thank you to everyone at Culinary Tales for sharing their recipes and their stories

A big thank you to everyone at Culinary Tales for sharing their recipes and their stories

Photography by Kristine Abalos

Photography by Kristine Abalos

 

Method

  1. Heat 4 tablespoons of oil in a 5 quart pot over medium-high heat. 
  2. Add chopped onions and cook for about 8 minutes, stirring occasionally, until slightly golden
  3. Add meat, salt, pepper, and turmeric to the pot and cook for about 5 minutes, until meat is no longer pink. 
  4. Add 3 cups of water and bring to the boil
  5. Reduce heat to medium-low, cover, and cook for 1 hour
  6. When your hours is almost up, add the spinach to a large skillet and cook on high heat for 8-10 minutes, until the liquid evaporates and the spinach has reduced in volume. Add the remaining oil and fry for 5 more minutes
  7. If needed, cook in batches to avoid over crowding the pan. Spinach releases a lot of liquid during cooking and 12 cups of spinach will cook down to 2 cups 
  8. Remove spinach from heat and set aside, rinse and drain Aloo Bukhara or plums
  9. Stir in spinach, Aloo Bukhara, and lemon juice. Cover and cook for 30-40 minutes until the meat is fork tender

Adjust seasoning to taste, serve with rice. Be careful of the pits 

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