Arni me Spanaki kai Elies Stifado

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat and sear 900 grams of lamb shoulder cubes on all sides until browned, then remove the lamb and set aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the pot, then add 2 large finely chopped red onions and sauté for 8-10 minutes until softened, followed by 4 minced garlic cloves, cooking for 1 more minute until fragrant.

3. 3

   Pour in 0.5 cup of dry red wine, scraping the bottom of the pot to loosen any browned bits, then add one 400-gram can of crushed tomatoes, 1 cup of water or beef broth, 2 bay leaves, 1 teaspoon of dried oregano, and 1 cinnamon stick.

4. 4

   Return the seared lamb to the pot, stir everything together, bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low, cooking for 1 hour and 45 minutes until the lamb is tender.

5. 5

   Stir in 500 grams of roughly chopped fresh spinach and 0.5 cup of pitted and halved Kalamata olives, continuing to cook covered for another 15-20 minutes until the spinach has wilted and the flavors have melded.

6. 6

   Remove the bay leaves and cinnamon stick, stir in 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper, then taste and adjust seasoning as needed before serving.