Baked Saffron Yogurt Rice with Spinach

Meat

• 2 pounds (900 g) boned leg or shoulder of lamb, or chicken thighs, cut in 2-inch/5cm pieces
• 1

1. To cook the meat: In a medium-sized Dutch oven, place the lamb, onion, garlic, salt, pepper, nutmeg, turmeric, and 1 cup water (do not add water if using chicken). Cover and cook over low heat for 1 hour for lamb—½ hour for chicken. Uncover, raise heat to medium and continue to cook until all the juice has been absorbed. Remove from heat and allow to cool.
2. Clea