1. Can I make this dish vegan?

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.

2. Do I have to use a pressure cooker?

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.

3. Can I use frozen spinach?

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.

4. What should I serve next to this dish?

I like to eat it with radishes, pickles, olives, or bell peppers.

Spinach Stew with Lamb

Name: Spinach Stew with Lamb
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Palestinian/Middle Eastern
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

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 1/8 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
1/2 teaspoon allspice powder
Salt, to taste
Fresh lemon juice, for serving

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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.