Sumaghiyyeh with Lamb and Spinach

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 400g (14 oz) fresh spinach, washed and chopped 400g (14 oz) fresh spinach, washed and chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground turmeric, cumin, coriander, cinnamon, and sumac. Cook for a minute to release the flavors.
4. 4.
   Add the tomato paste and mix well to coat the meat and onions.
5. 5.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the lamb is tender.
6. 6.
   Add the chopped spinach to the pot and cook for an additional 5 minutes until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Sumaghiyyeh hot with steamed rice or Iranian flatbread.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cooking.
• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Chop the leaves into bite-sized pieces for easy eating.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 10 minutes of cooking.
• Adjust the amount of sumac according to your taste preference. Add more for a tangier flavor or reduce for a milder taste.
• Serve the Sumaghiyyeh with a dollop of plain yogurt on top for added creaminess.

Serving advice

Serve the Sumaghiyyeh hot with steamed basmati rice or Iranian flatbread. Garnish with fresh herbs like parsley or cilantro for a pop of color.

Presentation advice

Present the Sumaghiyyeh in a deep serving bowl, allowing the vibrant green color of the stew to shine through. Sprinkle a pinch of sumac on top for an extra touch of visual appeal.