Lamb-Spinach in Yogurt

(Etli Ispanak Borani - Antakya)

500 g fresh baby spinach, washed, drained
150 g lamb, cut in cubes
1 + 1/4 cup warm water
1 medium-size onion, chopped
4 tbsp extra virgin olive oil
1 tbsp butter
1-2 garlic cloves, chopped
1/3 cup canned chickpeas, rinsed
Salt
Pepper

1/2 cup creamy yogurt
Mint, dry

Cook the lamb cubes with their own juice. Then add 1 cup of hot water and cook at low heat until the lamb pieces are tender.

Meanwhile, saute the onion with butter and olive oil for about 5 minutes. Add the garlic and saute until the smell of garlic comes out. Then, add the cooked lamb, chickpeas, spinach, 1/4 cup of water, salt and pepper. Cover and cook for 5-6 minutes at medium heat.

Place the creamy yogurt in a bowl. Take 2-3 tablespoon of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the spinach, stir. Simmer for about 5 minutes without the lid. Season with mint and serve.

2 servings.