How to make
Cut the lamb and season it with salt, paprika and black pepper.
Prepare a metal baking pan in which you will roast the lamb. Inside, add the chopped spring onions and stew in a little oil and water, straight as it is in the baking pan.
Add the cleaned mushrooms that you chopped, mix and pour the washed rice with 1 cup of water. Stir until the liquid is absorbed.
Salt, season with spices and pour the blended tomatoes along with the pre-cleaned, blanched and chopped spinach.
Mix lightly, add 2 and 1/2 cups of water and arrange the lamb pieces.
Cover the lamb with rice with aluminum foil or a lid.
Put the lamb in the oven to bake at 390°F (200°C) for about 90 minutes.
At the end of cooking, remove the foil and roast the roasted lamb with rice and spinach until nicely browned.
