Ingredients
2 Tbs Olive oil
2.5 Ibs Lean Lamb meat, cut to 1 inch cubes
6 Cups Water
2 Tbs butter
2 Cups chopped Green onions, 1-2 inch long (both white and green parts)
2 tsp dry red pepper flakes, or more
1 Tbs Sweet Paprika
2 tsp Salt
1 tsp black Pepper
28 oz. can Diced tomatoes, use fire roasted if you can.
1 Lemon, freshly squeezed
1 Cup Long grain Rice (brown or white)
2 Large Bunches of fresh Spinach, rinsed, thick stems removed
Preparation
In a very large pan heat 2 Tbs Olive Oil over high heat until oil is very hot, in batches, brown lamb pieces on all sides. Add 6 cups water, bring to boil, reduce to simmer, skim off any scum, partially cover pan and continue simmering until meat is tender, about 1 hour.
While meat is simmering, melt butter in large saute pan over medium heat, saute green onions and red pepper flakes for 2 minutes, add paprika, salt, black pepper and canned tomatoes (including juices) bring to boil, reduce heat to simmer and continue simmering uncovered for 15 minute. Turn heat off, stir in fresh lemon juice.
Uncover meat pan, raise heat to medium high and add tomato mixture, bring to boil, and stir in 1 cup of rice, reduce heat to gentle simmer, cover pan and simmer for 15 minutes, if white rice, 30 minutes if brown rice.
Uncover pan, stir contents and while stirring, slowly add the Spinach, a handful at a time, incoorperating all the spinach into the stew, cover and continue to cook at a gentle simmer until rice is ready, and spinach is completely wilted, about 10 minutes longer. Correct seasoning to your liking adding more lemon juice, salt and black pepper, or pepper flakes as needed.
The stew will be slightly “soupy”. Serve in large soup bowls, with thick slices of crusty country bread.
