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

Directions

 * 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.