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Mary Maloof's Iranian-Style Lamb and Spinach

From the Boston Globe in the mid-'80's. Yield: six servings.

Ingredients:

1 pound (1/2 kg) lamb, coarsely ground [you can usually get the butcher to grind some for you if none is available]
1 pound (1/2 kg) spinach, thoroughly washed [I soak it for 20 minutes]
Juice of 1 lemon
6 eggs
1 teaspoon (5 mL) salt
1/2 teaspoon (2.5 mL) pepper

In a frying pan, cook lamb and onions together until the meat is well-browned. Add salt and pepper, then add spinach without stirring so that it forms a layer on top. When spinach is warmed and wilted, add lemon juice. Drop the eggs carefully on the spinach. Cover and cook until the eggs are done.

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alison@exerciseforthereader.org (Alison Chaiken)
$Date: 2005/10/23 04:28:12 $ ..