Tajikistan Lamb with Spinach

Ingredients

 * 2 1/2 lb Lamb stew meat -- preferably leg
 * 1/3 c Olive oil
 * 3/4 lb Onions; diced large
 * 4 ts Chopped garlic
 * 2 ts Turmeric
 * 1/4 ts Nutmeg
 * 1/4 ts Ground cardamom
 * 1 ts Crushed red pepper -- or to taste
 * 1/2 ts Cinnamon
 * 32 oz Can tomatoes; drain & chop
 * 1 c Rich brown veal stock or
 * 1 c Rich beef stock
 * 1/3 lb Fresh spinach; wash & drained
 * 1/2 c Yogurt
 * 1 tb Grated lemon peel
 * Salt; to taste
 * 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Directions
Add the tomatoes and veal stock and stir.
 * 1) Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute.
 * 2) Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic.
 * 1) Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up.
 * 2) Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in.
 * 3) Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste.
 * 4) Sprinkle with roasted pine nuts.