Khoresh-e alu esfenaj, lamb stew with sour plums and spinach

Ingredients

• 500 g of lamb, cut into pieces
• 1 kg of spinach
• 150 g of dried plum (prunes séchées)
• 2 tablespoons of fried onions
• 2 tablespoons of oil
• Lime or bitter orange juice
• salt, pepper
• 500 ml of water

Cut the meat into pieces, wash it, and brown it lightly.

Add the water, fried onions, and plums, and let it cook over low heat until the meat is tender.

Wash the spinach, coarsely chop it, and sauté it in the oil.

Add them to the meat, then add the lemon juice, salt, and pepper, and let it simmer until the stew is tender.