Arni me Spanaki (Lamb with Spinach) is a traditional Cypriot recipe for a classic stew of lamb and spinach in a tomato and corn oil base with onions. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Lamb with Spinach (Arni me Spanaki).
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Ingredients:
1.5kg lamb's neck or shoulder, cut into 10 or 12 pieces
8 bunches of spinach
2 tbsp tomato purée
2 tbsp lemon juice
250ml corn oil
750ml hot water
3 tbsp yoghurt, to garnish
50g onions, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Remove any yellow leaves from the spinach and trim off the roots. Place in a bowl of water with 1 tbsp water. Swirl the mixture gently with your fingertips then set aside to stand for between 10 and 15 minutes. Rinse the spinach thoroughly and place in a bowl of clean water.
Heat the oil in a saucepan and fry the onions for about 5 minutes or until just coloured. Add the meat to the pan and fry lightly until browed on all over. Dissolve the tomato purée in 250ml hot water and pour over the meat.
Pour in just enough boiling water to cover the meat. Reduce the heat to medium, cover the pan and cook for 60 minutes. Turn the spinach into a pan to drain then cut each leaf into two pieces.
About 20 minutes before the lamb is due to be ready add the spinach and lemon juice. Bring back to a simmer and cook, uncovered, for the remaining 20 minutes, until the spinach is tender and the sauce is thick.
Serve hot, garnished with yoghurt and accompanied by a rice pilaff.
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