500 g (1 Ib) boned leg of lamb
500 g (1 Ib) fresh spinach or 1 packet frozen chopped spinach
juice of 2 lemons or 4 dried limes
10 pitted prunes
2 medium onions
2 dessertspoons dried lime powder
180 g (6 oz) leeks or spring onions
salt and black pepper
Cut pieces of meat into 2-cm (0.75 inches) cubes. Slice and fry the onions in a little oil until soft and golden. Add the meat to the onions and stir-fry until meat is well browned. Add water to cover, and sprinkle with the dried lime powder, cover the pan and let it simmer for an hour.
Wash and drain the spinach and chop finely. Leave it aside.
Wash and chop the leeks or spring onions and fry it lightly until soft. Add spinach and stir-fry for 5-10 minutes until soft and well mixed. Add them to the stew with lemon juice, salt, and pepper and let it simmer for 15 minutes. Wash and cut in half the pitted prunes, and add to the stew a few minutes before serving. Serve with white rice.