Syrian Spinach Stew
Recipe: #20347
July 26, 2015
Categories: Stewing Beef, Lamb/Mutton, Spinach, Middle Eastern, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"they use lamb in Syria, so can you if you wish"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (206 g)
- Calories 261.7
- Total Fat - 20.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 118.5 mg
- Sodium - 653 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.3 g
- Sugars - 3.2 g
- Protein - 11 g
- Calcium - 349.2 mg
- Iron - 5 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Start by browning the beef cubes in olive oil in a heavy-bottom pot.
Step 2
Once brown on all sides, roughly cut the onion and add to the pot.
Step 3
Season with salt, pepper, allspice cardamom and cloves.
Step 4
Cover with boiling water.
Step 5
Bring back to boil then turn the heat to medium and let the meat simmer until fully cooked and falling away with gentle pressure.
Step 6
It usually takes between one and two hours depending on the quality of the beef and the size of the cubes.
Step 7
Back to the spinach stew, remove the cardamom and cloves and some of the stock if you made a large amount.
Step 8
You will need almost 250mls of stock for that amount of spinach.
Step 9
Add more or less according to your taste and how you like your stew.( it was a soup)
Step 10
Add the spinach to the pot, cover and cook for five minutes.
Step 11
Add a handful of chopped cilantro, they called it coriander and crushed garlic.
Step 12
Cover and cook for another five minutes.
Step 13
Serve with a wedge of lemon, nice crusty bread and vermicelli rice.
Tips
No special items needed.
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