Shoulder of lamb tomato stew

• 1,5 kg lamb, cut into portions
• 1.5 kg spinach
• 1/2 cup olive oil
• 1 medium onion, grated
• 1 kg ripe tomatoes, mashed
• 1/2 cup parsley or dill (finely chopped)
• salt, pepper freshly ground

1. Wash the spinach well. Trim the tough ends of the spinach.
2. Cut the spinach into pieces, blanch for 5 minutes and drain.
3. Prepare the tomato stew. Place a pot with the olive oil over high heat. Add and sauté the lamb portions. Flip over occasionally, until they reach a golden brown on all sides. Before finishing, add the onion and sauté until it softens.
4. Add the tomatoes, salt and pepper and cover the pot.
5. When the meat becomes tender and the sauce is reduced and thick, add the spinach and parsley, mix lightly, and cover to slow simmer for 15 minutes. Do not add water.

Tips

• Spinach should not be too soft. The reserved water from the spinach should be enough for boiling.
• Roast the shoulder of lamb or cook in a pot with tomato or lemon sauce.