STEW WITH SPINACH AND PRUNES
(Recipe Prepared by:
500 g (1 Ib) boned leg of lamb
500 g (1 Ib) fresh spinach or 1 packet
frozen chopped spinach
juice of 2 lemons or 4 dried limes
10 pitted prunes
2 medium onions
2 dessertspoons dried lime powder
180 g (6 oz) leeks or spring onions
salt and black pepper
all your Persian
Cut pieces of meat into 2-cm (0.75 inch)
cubes. Slice and fry the onions in a little oil until soft and golden.
Add the meat to the onions and stir-fry until meat is well browned. Add
water to cover, and sprinkle in the dried lime powder, cover the pan and
let it simmer for an hour.
Wash and drain the spinach and chop finely.
Leave it aside.
Wash and chop the leeks or spring onions
and fry it lightly until soft. Add spinach and stir-fry for 5-10 minutes
until soft and well mixed. Add them to the stew with lemon juice,
salt and pepper and let it simmer for 15 minutes. Wash and cut in half
the pitted prunes, and add to the stew a few minutes before serving. Serve
with white rice.