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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides. | 2. Add the onion and garlic and fry until the onion gets translucent. | 3. Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender. | 4. Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly. | 5. When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice. | 6. On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist. | 7. Transfer to a serving dish and sprinkle with the feta cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 3/4		cubed	2119.446	0.0	133.9934	171.3814
salt pepper				-	-	-	-
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1 -2		crushed	-	-	-	-
bouillon	1	cup		16.8	0.096	2.736	0.528
spinach	1 3/4			57.75	10.2375	5.775	0.7875
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
feta cheese	2	ounces	crumbled	149.688	2.319	8.0571	12.0658

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.