How to make
Cut the meat, add salt and fry it in butter until browned. Remove it from the heat and in the same oil, add chopped onion and red pepper and fry gently, then add the flour and fry until golden.
Dilute it with tomato paste and after about 2 minutes, sprinkle with paprika. Returns the meat to the roux, pour in hot water and salt. Cook on low heat until soft.
The spinach is cut large and stewed in fat, then added to the softened meat.
Cook the dish with the spinach for about 20 minutes. Serve this lamb with yogurt.
