Name: Spinach & Lamb Stew (Sbanikh Wroz)
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 2 cups water; 2 tablespoons butter; 4 cloves garlic, crushed; 500 grams, minced lamb (shoulder); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cinnamon; 2 tablespoons vegetable oil; 2 tablespoons pine nuts; 1 kilogram spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This dish is served with short grain Egyptian rice, and a squeeze of lemon. I love to eat it with radishes on the side.

Ingredients

1 kilogram spinach
500 grams, minced lamb (shoulder)
2 ta

Method

Chop the spinach and wash it very thoroughly. Spinach has a lot of grit in it, so the best way to clean it is to immerse it in fresh water, and then gather it with your hands and place it in a colander. Replace the water, immerse the spinach once again, and repeat until the water is completely clean when the spinach is removed.

Fill a large pot with water and bring to the boil. Add spin

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