in Eastern Europe

Kapama with spinach

updated

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Ingredients for 4 servings:

  • 1 kg lamb chop(s)
  • 1 kg leaf spinach
  • 3 large onions
  • 4 garlic cloves
  • 1 liter vegetable broth
  • 4 tbsp olive oil
  • Salt
  • pepper
  • e.g. sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Lamb in spinach, simplified, recipe from Aunt Katscha

Preheat the oven to 160 degrees Celsius. Roughly chop the onions and slice the garlic. Heat the oil in a roasting pan and brown the chops on both sides. Remove the chops and set aside. Sauté the onions and then the garlic in the frying fat. Add the spinach and let it wilt. Remove half of the spinach and set aside. Place the chops in the roasting pan and cover with the removed spinach. Add the broth until everything is just covered. Place the lid on and cook in the oven for about 2.5 hours. Sour cream is served with this dish, but it is only stirred in on the plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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