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Iranian Style Lamb and Spinach

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1 pound lamb (coarsely ground)
1 pound spinach (thoroughly washed)
juice of 1 lemon
6 eggs
1 teaspoon salt
teaspoon pepper


In a frying pan, cook lamb and onions together until the meat is well browned. Add salt and pepper, then add spinach without stirring so that it forms a layer on top. When spinach is warmed and wilted, add lemon juice. Drop the eggs carefully on the spinach. Cover and cook until the eggs are done.

Makes 6 servings

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