Aloo esfenaj (Spinach and prune stew)

Recipe:

For 4 servings

400 g Meat, lamb or beef, cut in small pieces (14 oz)
1000 g Spinach
200 g Prunes, pitted (7 oz)
1 Oonion, medium size, diced
30 ml Oil (2 tbsp)
10 ml Salt (2 tsp)
0.6 ml Turmeric (1/8 tsp)
0.6 ml Pepper (1/8 tsp), Optional

1. In a skillet, heat 15 ml of oil (1 tbsp) at medium high heat, add diced onion and fry, stirring occasionally until onion is golden (almost 10 minutes). Add meat, salt, turmeric and pepper (optional), stir occasionally for about 10 minutes so that all sides of your meat cubes are exposed to heat uniformly
2. Add 1 liter (4 cups) of water (preferably boiled water), once boiled reduce heat and simmer for 45 minutes
3. In a frying pan, add chopped spinach for at least 15 minutes) to 15 ml (2 tbsp) of oil at medium heat. Fry for 10 minutes, stir content a few times
4. Mix meat and spinach, add prunes, simmer for 30 minutes at low heat and serve


P.S. I coocked it with chicken breast and 3 different types of prune