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1. A few pieces at a time, sauté the meat, in a little of the olive oil.
2. Sauté until lightly browned on all sides.
3. Remove the meat from the pan.
4. Add a little more oil to the pan.
5. Add the onion and cook until lightly browned.
6. Return the meat to the pan, along with the garlic, tomatoes, parsley, vinegar, sugar, salt and pepper, cinnamon and the rest of the olive oil.
7. Simmer, uncovered, stirring every so often.
8. Simmer until the meat is very tender and the sauce has reduced to a thick consistency which usually takes about 1 1/2 to 2 hours.
9. Add water, broth or wine as needed to keep the sauce from scorching.
10. About 30 minutes before serving, blanch fresh spinach for 1 minute.
11. Drain and squeeze lightly to remove excess water.
12. Stir the spinach into the stew and simmer for 10 minutes or so.
13. Adjust the vinegar/sugar balance if needed.
14. Sprinkle with the dill.
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