Good Food Matters » Blog Archive » Lamb with Spinach, and The Honey Thief

Ingredients

• 3 tablespoons olive oil
• 3 lbs. lamb, cut from the leg into 1″ cubes
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne (optional)
• 1 cup beef stock
• 5 large ripe tomatoes, or 1 28 oz. can plum tomatoes
• 1 bunch fresh baby spoon spinach
• 1 cup plain yogurt
• zest from 1 lemon
• 1/3 cup toasted pine nuts