I know I’ve been MIA from my blog recently. So much going on, though mostly I’m in my writing hole. I have goals.
In the meantime I wanted to share with you an exciting recipe from my husband’s original country and how it’s so amazingly delicious that I love it too.
You need:
3 Large Onions, peeled and thinly sliced
1 pound stew meat (lamb, beef or chicken. I personally think the chicken is best with this one.)
1/2 cup of olive oil
1 1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of tumeric (it’s available in the spice aisle)
6 pounds of spinach, washed and coarsely chopped. (You can also use 3 pounds of frozen chopped spinach. I prefer the fresh.)
3 cups of pitted prunes or dried plums.
1 tablespoon of sugar
3 tablespoons of Orange Juice
To prepare:
On the oven, brown 2 of the onions and the meet in 3 tablespoons of olive oil. Add salt, pepper, and tumeric. Pour in 2 1/2 cups of water, cover, simmer on low heat for 45 minutes
Steam the spinach for 15 minutes.
In a skillet, brown the remaining onion, then add the steamed spinach and saute for a few minutes (like 2-3 minutes.)
(If you used fresh plums, steam them for an hour before you go to the next step.)
Add spinach, onions, plums, sugar and orange juice to the pot. Cover and simmer on low heat for 90 minutes.
Check that the meat is fully cooked. Taste and adjust the seasonings to your preferences.
Serve over rice.
Or transfer the stew into a casserole dish and keep it in a warm oven if you are not prepared to eat it yet. It tastes best warmed.
We’ve skipped the orange juice many times and this dish still tastes amazing.
It’s one of my favorite new dishes. The plums and spinach mean I’m eating healthy and getting all my food groups together. And it’s yummy.
Okay I ought to get back to writing now.
