West Asian Spinach with Lamb

From OSR

There are no quantities here because I judge by sight based on how much lamb and spinach I have on hand. I do put several cloves of garlic, but only 1/2 of a cinnamon stick and one, possibly two black cardamom pods. Black cardamom is *essential* here -- it has a wonderfully exotic and slightly smokey flavor that is the key to this dish.

Ingredients

spinach chopped fine (or mustard greens or other greens)

lamb, cubed

black cardamom

cinnamon stick]]

chopped onions

chopped garlic

tomato sauce

turmeric

chilies of some sort

chicken or beef stock

Directions

Saute the onions, black cardamom and cinnamon stick in olive oil. Add the lamb cubes and brown with the onions. Add the tomato sauce, garlic, turmeric and chilies and saute for a bit. Finally, add the stock, cover, and simmer for a couple of hours until the lamb is tender.

Remove the whole spices and add the chopped spinach. Cook until the spinach is done, then serve with rice or flatbread.