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ecdfa2f7c4
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62 lines
No EOL
1.5 KiB
Markdown
Executable file
62 lines
No EOL
1.5 KiB
Markdown
Executable file
---
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maturity : plante
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date: 2023-11-05T19:17
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publish: "true"
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type: recipe
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---
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Prep Time: 30 minutes
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Cook Time: 25 minutes
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Servings: 3
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# Ingredients
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- 1 kg fresh spinach chopped small.
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- Frozen spinach can also be used
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- ½ cup Coriander (cilantro) finely chopped
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- Some pine nuts
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- 200 g Chickpeas drained
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- 200 g lamb - collier d'agneau
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- 1 medium Brown Onion
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- 4 cloves Fresh garlic
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- Olive oil
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- 1 cup Vegetable stock
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- 1 vegetable stock cube dissolved in a cup of boiling water
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- Black pepper
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- Fresh lemon juice
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- 1 small Red chili (optional)
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# Instructions
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1.
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Prepare white rice
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Optional sh3erieh
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2.
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Toast the pine nuts with olive oil, if using. Set aside.
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3.
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In a deep pot, heat olive oil over medium heat.
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Add :
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- diced onion
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- salt
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- garlic
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- chopped ½ cup Coriander (cilantro)
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Cook until wilted but not browned for about 8 - 10 minutes.
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4.
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Add the ground lamb and spices and mix with the cooked onion
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Cook for 10 minutes or until lamb is fully cooked.
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AND / OR
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Add 400 g Chickpeas, 1 teaspoon Black pepper, chopped 1 small Red chili
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Stir everything together and allow to simmer for about 10 minutes with the lid on.
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5.
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Add chopped spinach, a little bit at a time.
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1 cup Vegetable stock.
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Mix well with the beef mixture and cook for 3 - 5 minutes, just until spinach is wilted.
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6.
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Remove from heat, pour fresh lemon juice.
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Serve with the white rice
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# Sources
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- https://plantbasedfolk.com/lebanese-spinach-stew-sabanekh-wa-riz/
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- https://everylittlecrumb.com/lebanese-spinach-stew/ |