This is delicious, with or without meat. The spinach stems and roots should be separately washed once removed from the spinach leaves. Once the yoghurt has been added to the hot dish, it is important not to do more than gently heat it, otherwise the yoghurt will curdle. It will still taste wonderful but it won't be pretty.
Ingredients
2 Tbsp olive oil
150g cubed lamb meat (optional)
1 medium onion chopped
2 garlic cloves chopped finely
250g peeled and chopped zucchini
200g cooked chickpeas
250g spinach roots and stems washed very carefully
1 cup beaten yoghurt
2 tsp dried mint
1 to 2 tsp pul biber (red pepper flakes)
½ cup water
Salt and Pepper
Instructions
Heat the oil in a medium sized casserole dish
Add the onion and fry for 2 minutes if adding meat. If not, fry for 5 minutes.
Add lamb and fry for 5 minutes, turning to colour
Add zucchini and chickpeas and fry for 2 minutes
Add water and season to taste with salt and pepper
Bring to the boil and then turn down to a simmer for 15 minutes
Add the spinach stems and roots and once bubbling again, give them 6 minutes simmering
Turn off the heat and take a ladle of juice from the pan and add it to the beaten yoghurt
Mix the yoghurt sauce well and slowly add it to the pan
Turn the heat on again and very gently warm it up.
Test the seasoning and then add the dried mint and pul biber.
Recipe by Pantry Fun at https://pantryfun.com/spinach-roots-and-zucchini-stew/