Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.

2. 2

   Brown 2 pounds of lamb shoulder cubes in batches until nicely seared on all sides, then remove the lamb from the pot and set aside.

3. 3

   Add 2 finely chopped large onions and 4 minced garlic cloves to the pot, sautéing until softened for about 5 minutes.

4. 4

   Stir in 1 tablespoon of grated fresh galangal, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom, then add back the lamb, 1 (28 ounce) can of crushed tomatoes, 1 cup of chicken broth, and 1 bay leaf, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the lamb is very tender and easily shreds.

7. 7

   Stir in 1 pound of fresh spinach during the last 10 minutes of cooking until it wilts completely and incorporates into the stew.

8. 8

   Taste and adjust seasonings if necessary, then serve the stew hot, garnished with 1 tablespoon of fresh dill or parsley.