Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  lamb stew meat -- preferably
     1/3           cup  olive oil
     3/4         pound  onions -- diced large
  4          teaspoons  chopped garlic
  2          teaspoons  tumeric
     1/4      teaspoon  nutmeg
     1/4      teaspoon  ground cardamom
  1           teaspoon  crushed red pepper -- or to t
     1/2      teaspoon  cinnamon
 32             ounces  tomatoes -- drain & chop
  1                cup  rich brown veal stock or
  1                cup  rich beef stock
     1/3         pound  fresh spinach -- wash & drain
     1/2           cup  yogurt
  1         tablespoon  grated lemon peel
                        salt -- to taste
     1/4           cup  pine nuts*
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Preparation:

*Roasted at 350 F. for about 3 minutes. 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. 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. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.

Nutritional Information:

222 Calories (kcal); 19g Total Fat; (75% calories from fat); 3g Protein; 11g Carbohydrate; 4mg Cholesterol; 47mg Sodium