Greek Lamb and Feta

• 12 cup feta cheese, crumbled
• 14 cup fresh tomato, chopped
• 14 cup walnuts, chopped
• 1 teaspoon olive oil
• 1 lb lean ground lamb
• 12 cup onion, chopped
• 5 12 ounces tomato paste
• 14 cup dry red wine
• 14 cup water
• 2 tablespoons lemon juice
• 1 teaspoon granulated sugar
• 12 teaspoon dried oregano
• 14 teaspoon ground cinnamon
• 14 teaspoon ground cumin
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 12 teaspoon lemon zest, grated

1. Combine the feta, tomatoes and walnuts in a small bowl and set aside.
2. Heat the olive oil in a large frying pan on medium-high.
3. Add the ground lamb and onions.
4. Stir fry for 5 to 10 minutes until the lamb is no longer pink and the onion is softened.
5. Drain off the fat.
6. Add the next 8 ingredients and stir well.
7. Bring to a boil.
8. Reduce the heat to medium and simmer, uncovered, for 5 minutes, stirring occasionally, to blend the flavours.
9. Add the spinach and lemon zest and stir.
10. Cover and cook for about 3 minutes, stirring occasionally, until heated through.
11. Remove to a large serving bowl and sprinkle with the cheese mixture.

feta cheese, fresh tomato, walnuts, olive oil, lean ground lamb, onion, tomato, red wine, water, lemon juice, sugar, oregano, ground cinnamon, ground cumin, spinach, lemon zest

Taken from www.food.com/recipe/greek-lamb-and-feta-302179 (may not work)