RCI-SP.004.0334.001
Yakhnet Sabanegh
Spinach stew
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat shortening or butter in a large heavy-bottomed pot over medium-high heat. Add chopped onions and sauté until softened and translucent, about 4–5 minutes.
2
Add minced or cubed lean lamb or beef to the pot and cook, breaking up the meat with a spoon, until browned on all sides, about 6–8 minutes.
3
Stir in the crushed garlic and ground allspice, cooking for about 1 minute until fragrant.
4
Pour in the water and bring to a rolling boil. Add the optional salt if desired.
5
Add the roughly chopped spinach in batches, stirring to submerge each batch before adding more, until all spinach is incorporated. The pot will be full initially but the spinach will wilt significantly.
6
Reduce heat to low and simmer gently for 15–20 minutes, allowing the flavors to meld and the spinach to fully soften.
7
Stir in the finely chopped fresh coriander during the last 2–3 minutes of cooking.
8
Taste and adjust seasoning as needed. Ladle the yakhnet into bowls and garnish generously with fried pine nuts. Serve hot.