Spinach And Lamb Stew

• 1 1/2 to 2 pounds lamb shoulder meat cut into 1 to 2 inch pieces
• 2 tablespoons olive oil
• A little salt and pepper to season the meat
• 1 very large onion, diced
• 4 cloves thinly sliced garlic
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• One 28 ounce can whole plum tomatoes with its juice
• 4 cups chicken broth
• 1/2 cup chopped parsley
• 1 teaspoon minced winter savory (or 1/2 tsp dry ground)
• 1 pound fresh baby spinach leaves
• Salt and pepper for re-seasoning
• Hot cooked white rice for serving

1. Season the lamb pieces with a little salt and pepper and brown them in a large soup pot in 1 tablespoon of the olive oil in batches if necessary. Remove the meat from the pot.
2. Add the other tablespoon of the olive oil to the pot and saute the onion until softened and starts to pick up a bit of the browned bits from the bottom of the pot. Add the garlic and saute another minute.
3. Stir in the paprika, i teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes. If using dried savory, add it here..if using fresh, save it for the end.
4. Add the tomatoes, crushing them up with your clean hands as you go, along with the juice. Stir with a wooden spoon to pick up the browned bits on the bottom of the pan.
5. Return the meat and any accumulated juices to the pot, bring up to the boil and then lower the heat and simmer for about forty five minutes or until the meat is tender.
6. Add the parsley and savory and then add the spinach a handful at a time until all is wilted. Re-season with salt and pepper if desired.
7. Place a few spoonfuls of hot cooked rice in the bottom of your bowl and ladle some stew over.

lamb shoulder meat, olive oil, salt, onion, garlic, sweet paprika, salt, black pepper, red pepper, tomatoes, chicken broth, parsley, winter, baby spinach, salt, white rice

Taken from food52.com/recipes/14231-spinach-and-lamb-stew (may not work)