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If time is tight and you’re unable to pre-cook stew meat, you may easily interchange it with cut-up chicken breast.

1 kg (2 pounds) cubed lamb or beef (preferably shank cut)
2 onions (1 whole, 1 diced)
500 g (1 pound) fresh spinach
25-40 mL (2-3 tbsp) butter
7 mL (1 1/2 tsp) salt
3 mL (3/4 tsp) black pepper
lemon juice

Place meat in a pot, add the whole onion and cover with water. Bring to a boil. Remove scum. Lower heat, cover and cook until tender.

Chop spinach into large pieces. Wash spinach in several tubs of water to completely rid of grit.

Melt butter in a cooking pot and fry diced onion until lightly golden. (If using chicken breast, add now and sautee until opaque.) Add spinach and turn over repeatedly until completely wilted. Add salt and pepper, meat and enough stock (water if using chicken) to cover. Cover the pot, lower heat and cook for about 15 minutes.

Add lemon juice to taste, being careful not to overdo it or you’ll end up with a sharp tasting meal.

Serve alongside a platter of rice.

Makes 5-6 servings

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