Afghani Lamb With Spinach Recipe

• 2 1/2 lb Lamb stew meat preferably leg
• 1/3 c. Extra virgin olive oil
• 3/4 lb Onions, diced large
• 4 tsp Minced garlic
• 2 tsp Turmeric
• 1/4 tsp Nutmeg
• 1/4 tsp Grnd cardamom
• 1 tsp Crushed red pepper or possibly to taste
• 1/2 tsp Cinnamon
• 32 ounce Can tomatoes, drain & chop
• 1 c. Rich brown veal stock or possibly
• 1 c. Rich beef stock
• 1/3 lb Fresh spinach, wash & drain
• 1/2 c. Yogurt
• 1 Tbsp. Grated lemon peel Salt, to taste
• 1/4 c. Pine nuts*

Directions