Ingredients
• 2 LBs of chopped spinach frozen or fresh
• 2 lamb shanks or 1 pound of chicken (thighs or breasts)
• 1 onion, diced
• 2 cloves garlic, mashed
• ½ cup chopped parsley
• ¼ teaspoon cumin
• Pinch of coriander
• Salt and pepper, to taste
• Juice of 1 lemon
• 1 teaspoon butter
• 1 teaspoon and 1/4 cup olive oil
Optional garnish with fried pita chips
Instructions
1. In a large pot, heat the butter and olive oil over medium heat. Add the sliced onion, garlic, and parsley, and sauté until softened and fragrant.
2. Brown the meat by adding to the pot and brown on all sides, about 15 minutes. This builds depth and flavor so don’t rush it.
3. Add water (about 1-2 cups) to cover the meat. Bring to a gentle simmer and cook for about 1½ hours, until the meat is tender.
4. Stir in the spinach, cumin, coriander, evoo, salt, and pepper. Let everything cook together for another 30 minutes so the flavors can fully come together.
5. Add the fresh lemon juice just before serving. This lifts the dish and balances the richness of the meat beautifully. Taste and adjust spices to your liking.
To Serve
Serve warm over a bed of fluffy rice, letting the broth soak in. It’s simple, comforting, and full of soul.
Notes
• This dish tastes even better the next day as the flavors deepen.
• For a lighter version, the meat can be reduced or omitted, though it adds incredible richness.