How to make
The lamb is cut into larger pieces and cooked with a few grains of black pepper and a bay leaf. When it is almost ready, take it out, drain it, save the water in which it was boiled.
The onion is cleaned, finely chopped and fried in a little fat. Season with black pepper, stir and let it simmer for a while.
Add the rice, stir for a few minutes. Add the wine and 2 cups of the water in which the meat was boiled. The rice is left to swell for a short time.
The spinach is cleaned and cut into strips. The spring onions are finely chopped. Add them to the rice, mix. Remove from the heat.
The meat is added to the mixture, mixed and poured into a lightly greased baking pan. Season with a little salt, paprika, add a bay leaf and allspice.
If necessary, add a little water from cooking the lamb. Bake the lamb with rice in a preheated oven at 360°F (180°C) until done (the water must boil).
