Serves 4-6

• 2 1/2 pound Lamb stew meat - preferably leg
• 1/3 cup Olive oil
• 3/4 pound Onions; diced large
• 4 Teaspoons Chopped garlic
• 2 Teaspoons of Turmeric
• 1/4 Teaspoons of Nutmeg
• 1/4 Teaspoons of Ground cardamom
• 1 Teaspoons of Crushed red pepper
• 1/2 Teaspoons of Cinnamon
• 32 oz Can tomatoes; drain & chop
• 1 cup Rich brown veal stock or
• 1 cup Rich beef stock
• 1/3 pound Fresh spinach; wash & drain
• 1/2 cup Yogurt
• 1 tablespoons of Grated lemon peel Salt; to taste
• 1/4 cup Pine nuts (Roasted at 350 F. for about 3.5 minutes)

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in.

Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.

Serves 3

• 1 cup  Yogurt
• 1 1/2 tablespoon Salt
• 1/2 tablespoon Ground red or black pepper
• 3 cl Garlic; finely minced
• 1 1/2 lb Chicken breasts; boneless, skinless, cut into kebob sized pieces
• Flatbread such as lavash, pita or flour tortillas
• 3 Tomatoes; sliced
• 2 Onions; sliced Cilantro to taste
• 2 Lemons or 4 limes; quartered

1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature up to 2 days refrigerated.

2. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.

Serves 6

• 4 lb Chicken; cut in pieces
• 2 large Onion; sliced
• 2 tablespoons of Salt
• 3 pt; Water, hot
• 1/2 lb Rice, long grain

Sauce

• 2 medium Onions; thinly sliced
• 1 ounce of Butter
• 1 tablespoons Cardamom, ground
• 1 tablespoons Cumin, ground
• 3 Carrot; cooked & sliced
• 4 ounce of Raisins

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours.

The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used.

To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning.

Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice.

Stock not used in the main dish can be served as a soup course.