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Arnaki me Spanahi kai Krasi - Lamb and Spinach with Wine |
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200ml
olive oil
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1k
lamb, cut in large pieces
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1
onion, chopped
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2
cloves of garlic, chopped
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2
tablespoons tomato puree
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300ml
red wine
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1kg
spinach, washed
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1
lemon, juice of
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½
teaspoon ground cinnamon
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1
tablespoon fresh parsley, finely chopped
In
a large saucepan heat the oil over moderate to high heat.
Saute lamb in the olive oil until browned all over. Add in the onion and garlic and fry until
soft,
stirring occasionally.
Dilute the tomato
puree with the wine and pour it onto the meat, adding the cinnamon. Mix very well adding hot water or
vegetable stock to just cover the meat. Cover the pan and simmer for one hour.
Add the spinach and season well with salt and pepper. Add the juice of one lemon and cook
for a further 5 minutes. Add parsley and serve with rice.
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Last Updated ( Sunday, 12 June 2005 )
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Recipes