How to make
The lamb neck is washed and cut into pieces. The oil is heated and the meat is stewed in it until the water evaporates and only fat remains.
The meat is removed and the finely chopped onion and the tomatoes (peeled and chopped or pureed), are stewed in the fat.
When it thickens, pull it off the heat and add the flour, paprika, black pepper and meat and pour 2 cups of hot water.
Boil over low heat until the meat becomes tender, add the spinach, chopped and slightly stewed beforehand (only in fat). Boil for another 10 minutes and season with parsley. It is served with yogurt.
