Spring Spinach And Lamb Ragout

• 1 1/2 pounds fresh spinach, washed and drained
• Coarse salt
• 1 1/2 cups yogurt
• 2 tablespoons olive oil
• 2 1/2 pounds lamb shoulder chops
• 1 teaspoon freshly ground pepper
• 3 cups boiling water
• 2 bunches scallions, cut into 1-inch pieces
• 1 teaspoon sweet Hungarian paprika
• 1 tablespoon tomato paste

1. Remove any thick spinach stems and cut the larger leaves into smaller pieces.
2. In a wide bowl, toss the leaves with 2 teaspoons of the salt and let stand for 1 hour.
3. Meanwhile, line a fine mesh strainer with cheesecloth; add the yogurt and drain over a bowl for 1 hour to thicken.
4. While the yogurt is draining and thickening, warm 1 tablespoon of the olive oil in a large skillet and brown the lamb well on each side.
5. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add boiling water and scrape the bottom of the pan well.
6. Reduce the heat to low, cover the pan and cook the lamb for 45 minutes to 1 hour, until it is very tender and about 2 cups of cooking juice remain.
7. Remove the lamb from the juice and let it cool.
8. Use a sharp knife to remove the bones and fat from the lamb and cut the meat into bite-size pieces.
9. Skim the grease off the remaining cooking juices and set juices aside.
10. Wipe the skillet with a paper towel.
11. Gently squeeze spinach to remove as much water as possible.
12. In the skillet, heat remaining olive oil over medium heat.
13. Add scallions and saute until they wilt.
14. Stir in paprika, tomato paste and reserved cooking juice and bring to a boil.
15. Simmer for 5 minutes.
16. Add the meat and spinach and continue cooking for about 10 minutes.
17. Add salt to taste.
18. Put on serving platter and top with remaining freshly ground black pepper.
19. Serve with the drained, thickened yogurt and rice.

fresh spinach, salt, yogurt, olive oil, lamb shoulder chops, freshly ground pepper, boiling water, bunches scallions, sweet hungarian paprika, tomato paste

Taken from cooking.nytimes.com/recipes/4590 (may not work)