One of the best stews yet, this is a Macedonian dish. The hot pepper adds a lovely contrasting zip to the mild flavour of lamb and rice. Serve it with crusty bread and a salad.
- Portion size 8 servings
- 2 tablespoons oil
- 3 lbs lean boneless lamb cut in 1-1/2 inch (3 cm) cubes
- 8 cups water
- 2 tablespoons butter
- 1 cup chopped green onion (4 large)
- 1 hot banana pepper
- 1 dried red hot pepper
- 1 green pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup chopped canned plum tomatoes
- 1 cup uncooked long grain rice
- 1 lb fresh spinach (about 1-1/2 pkg)
In large heavy saucepan, heat oil and brown lamb on all sides. Add water, bring to boil and cover partially; reduce heat and simmer gently until tender, 45 minutes to 1 hour.
Meanwhile in skillet, melt butter and, over medium heat, saute onions for 5 minutes. Core, seed and chop pepper (if using fresh) or seed and crumble (if using dried); add to onions and saute for 2 minutes. Add paprika, salt, pepper and tomatoes and cook gently for 8 minutes; remove from heat.
When lamb is tender, add saute vegetables. Rinse rice under cold water and add to stew; simmer, covered, for 10 minutes.
Wash spinach in cold water. Shake off excess moisture and remove stems. Add to lamb and cook, covered, about 10 minutes longer until rice is tender. Taste and adjust seasoning. Serve in heated bowls.