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Afghani Lamb with Spinach

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Ingredients
2 1/2poundslamb, stewing meat preferably leg
1/3cupolive oil
3/4poundonions, diced large
4teaspoonsgarlic, chopped
2teaspoonsturmeric
1/4teaspoonnutmeg
1/4teaspooncardamom, ground
1teaspoonred pepper, crushed, or to taste
1/2teaspooncinnamon
32ouncetomatoes, canned drained and chopped
1cupveal stock, or beef stock
1/3poundspinach, washed and drained, fresh
1/2cupyogurt
1tablespoonlemon peel, grated
1 salt, to taste
1/4cuppine nuts

Directions:

Toast the pine nuts at 350 degrees F for about 3 minutes.

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saut
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