Khoresht-e Esfinaje Lamb Stew with      Spinach & Dried Plums This Lamb Stew uses Spinach as the base for its sauce. The addition of Aloo Bukhara (Persian dried plums) adds a sweet and tart flavor. 2 Tbls Ghee OR Oil 1 1/2 lbs Lamb cut in 1" cubes           OR 3 lbs Lamb Neck (with bones) for Stew 2 medium Leeks (thoroughly washed, finely chopped) 1 lb fresh Spinach (washed and finely chopped)           OR 2 10 oz boxes of frozen Spinach                     (thawed, drained, finely chopped) 1/2 cup fresh Parsley (leaves only, no stems) (finely chopped) 1/4 tsp ground Turmeric 3/4 tsp Salt 1/4 tsp ground Black Pepper 2 cups boiling water 2 cups Aloo Bukhara additional boiling water 1. Heat pot, add Ghee OR Oil,           add Lamb and Leeks, saute 5 - 8 minutes to brown. 2. Add Spinach, Parsley, Turmeric, Salt & Black Pepper,           saute 2 minutes. 3. Add 2 cups boiling Water, stir,           lower heat, cover, simmer 1 1/2 hours. 4. Meanwhile, pour additional boiling water over Aloo Bukhara.           Set aside to soak. 5. After 1 1/2 hours, add soaked Aloo Bukhara.           (Check the sauce. If it seems too dry,)           (add some of the Aloo Bukhara soaking water.           Re-cover, continue to simmer 1/2 hour. 6. After a total of 2 hours, remove from heat,           leave covered 5 10 minutes, then serve.