This easy Palestinian spinach stew with lamb (Yakhni Sabanekh) is a hearty, healthy one-pot comfort meal.
This delicious recipe is made with tender meat simmered in warm spices and plenty of greens, it's served over vermicelli rice.
My mother often made this dish in winter, the peak season for fresh spinach. If you like this recipe, you may want to check out my cauliflower stew recipe.
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What are Palestinian Stews?
Palestinian cuisine is full of delicious meals and numerous stews. A stew consists of either tomato juice or meat stock base, a protein, and a main vegetable then served over a bed of rice. Just like cauliflower stew, asparagus stew, bamieh, and the most popular fasolia (green bean stew) and mulukhiyah.
The Arabic word for a stew isyakhni or yakhneh. Stew is a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. All stews are often served over a bed of rice plain or vermicelli rice (ruz bil sh'iryeh).
Equipment
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- Pressure Cooker or Instant Pot- lamb usually takes longer to cook, but using a pressure cooker cuts the time in less than half resulting in a tender lamb.
- Pots
- Knife
- Cutting board
Ingredients
- Lamb or beef - The rich flavor of lamb gives this dish a great flavor. I use pieces of boneless leg of lamb. Bone-in meat can also be used. You can use beef instead of lamb.
- Spinach - I use pre‑washed baby spinach for convenience. If you are using spinach in bunches, trim and discard the thick stems, chop the leaves, then wash 2–3 times in plenty of water and rinse very well to remove any grit.
- Sweet onion - I like to use sweet onions with this dish they pair well with the meat.
- Olive Oil - I use extra virgin olive oil.
- A blend of Spices - Ground cinnamon, black pepper, allspice, and nutmeg gives a great flavor to the meat and the dish overall.
- Allspice - Allspice powder is a common spice in Palestinian cooking, it adds warm, earthy flavor that enhances the natural taste of this dish.
- Lemon juice - A squeeze of fresh lemon juice on top of the dish complements its flavors beautifully and adds a bright, tangy finish.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Heat the oil in a pressure cooker or a regular pot, then add the lamb pieces and brown them for a few minutes on each side.
Step 2 | Pour in enough water to fill the pot halfway, then seal the lid and turn the heat to high.
Step 3 | Add the chopped onions to the heated oil.
Step 4 | Sauté the onions on medium-high heat until they become golden, 3-7 minutes.
Step 5 | Chop spinach
Step 6 | Add the chopped spinach to the browned onions.
Step 7 | Add the cooked lamb and ¾–1 cup of lamb broth over the spinach (use more broth if you prefer a soupier stew). Stir in the allspice and salt to taste.
Step 8 | Cover the pot and cook over low heat for 10–15 minutes, or until the spinach is ready.
Step 9 | Serve with a side of vermicelli rice and a squeeze of lemon.
Variations and Substitutions
- Swap the lamb for beef: Beef stew meat works beautifully in this recipe. Just adjust the cooking time until the meat is tender.
- Use ground meat: Heat the oil in a pot and sauté the onion until soft and lightly browned. Add the ground meat and cook, breaking it up, until it is no longer pink. Season with the same spices you use with the meat, stir to coat the meat well, then continue with the recipe. Add hot water or meat broth.
- Serve it lighter: Pair this stew with brown rice or quinoa for a healthier twist that still feels hearty and satisfying.
Pro Tips
- You may end up with extra broth. Freeze it for other recipes, or save some for reheating leftovers.
- Adjust the thickness: Add more broth if you like a soupier stew, or simmer uncovered to thicken.
- Don’t forget to squeeze fresh lemon juice over the stew right before serving. The lemon adds brightness and gives this dish an extra layer of flavor.
Storage and Reheating
- Store any leftover spinach stew in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it gently in a small pan on the stove top or in a plate in the microwave. If the stew has thickened, add 1–2 tablespoons of water or broth to loosen it before heating.
- To freeze: Let the stew cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove top until warmed through.
Frequently Asked Questions
Absolutely, follow the same steps, just replace the meat a can of chickpeas. Use vegetable stock instead of lamb broth to create a rich, stewy texture.
No, you don’t need a pressure cooker — you can cook the lamb in a regular pot. It will just take longer, about 60–90 minutes, until the meat becomes tender and soft.
Fresh spinach gives the best texture and flavor, but you can also use frozen chopped spinach. There is no need to thaw it first; simply add the frozen spinach to the pot, then pour in the meat and broth, and let everything cook together until heated through and well combined.
I like to eat it with radishes, pickles, olives, or bell peppers.
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More Delicious Stews
Print
Spinach Stew with Lamb
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Main dish
- Cuisine: Palestinian/Middle Eastern
- Diet: Halal
Description
This easy Palestinian spinach stew with lamb (Yakhni Sabanekh) is a hearty, healthy one-pot comfort meal.
This delicious recipe is made with tender meat simmered in warm spices and plenty of greens, it's served over vermicelli rice.
Ingredients
- 1 lb (450 g) lamb or beef stew meat, cut into chunks
- 2 lb (900 g) fresh spinach chopped,
- About ⅛ teaspoon (a pinch) of allspice, cinnamon, and nutmeg, used to flavor the meat.
- 4-5 cups water (enough to fill half of a pressure cooker or pot)
- 1 sweet onion, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon allspice powder
- Salt, to taste
- Fresh lemon juice, for serving
Instructions
- Wash and rinse the lamb pieces. Sprinkle in the spices (allspice, cinnamon, nutmeg and salt).
- In a pressure cooker or large pot, heat oil over medium-high and add the lamb pieces.
- Sauté for about 1-2 minutes per side or until lightly browned.
- Pour in enough boiled hot water to fill the pot halfway. Seal the lid of the pressure cooker and turn the heat to high.
- Once it begins to boil and you hear the loud steam sound, set a timer for 30-35 minutes.
- Pressure cooker note: When time is up, turn off the heat and let it cool and release pressure naturally — about 15–20 minutes. Never open a pressure cooker while it’s still pressurized.
- In a separate pot, heat oil over medium-high and sauté chopped onions until golden (3-7 minutes).
- Add the chopped spinach to the browned onions and sauté for 2–3 minutes, set aside until meat is ready.
- Once meat is ready add the cooked lamb and ¾–1 cup of lamb broth over the spinach (use more broth if you prefer a soupier stew). Stir in allspice and salt to taste.
- Gently combine everything well, reduce heat to low, cover the pot, and simmer for 15–20 minutes or until the spinach is ready,
- Serve over rice and squeeze fresh lemon juice on top.
Notes
- You may end up with extra broth. Freeze it for other recipes, or save some for reheating leftovers.
- Adjust the thickness: Add more broth if you like a soupier stew, or simmer uncovered to thicken.
- Don’t forget to squeeze fresh lemon juice over the stew right before serving. The lemon adds brightness and gives this dish an extra layer of flavor.
Joseph Abbed says
Marhabah Wafa,
Your instructions made this recipe so easy, I'm embarrassed to say, I have not had it for over 50 years because I thought it was too much work for me. Brought back memories I have about this dish and other Palestinian foods.
My wife loved it but a little perturb with me, and said "you knew of this dish and after 48 years of marriage, just now getting around to making it"
Shukran Jazeelan, Joseph
Wafa Shami says
Marhaba Joseph, thank you so much for the review. I’m glad you found my instructions easy to follow and were able to make and enjoy this recipe again after so many years. I’m also happy to hear that your wife liked it as well. You are very welcome!