Caesar Stew

• 2 pounds boneless lamb shoulder
• 1 1/2 cups hot water
• 3 tablespoons dried minced onion
• 1 bay leaf
• 2 pounds fresh spinach, cleaned and chopped
• 3 cups diced, peeled tomato
• 1 1/2 teaspoons salt
• 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon pepper

1. Trim excess fat from meat, and set fat aside. Cut meat into 1-inch cubes; set aside.
2. Cook reserved fat in a large Dutch oven over medium heat; remove and discard fat, reserving drippings in Dutch oven. Add meat to Dutch oven; brown on all sides. Stir in water, onion, and bay leaf; bring to a boil. Reduce heat; cover and simmer 1 hour.
3. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes or until spinach is tender, stirring occasionally. Remove and discard bay leaf.
4. Ladle into serving bowls, and serve immediately.

lamb shoulder, water, onion, bay leaf, fresh spinach, tomato, salt, rosemary, pepper

Taken from www.myrecipes.com/recipe/caesar-stew (may not work)