Lamb cutlets browned with onion, layered over spinach, and baked in tomato stock.

Steps

1. Chop the onion.
2. Heat the oil and brown the meat on both sides. Add the chopped onion.
3. Cover the frying pan and cook for 10 minutes.
4. While onions are cooking, prepare spinach. Cook the frozen or fresh spinach until tender; chop in small pieces.
5. Place the spinach at the bottom of a casserole.
6. Put the cutlets and onion on top.
7. Mix the tomato puree and stock. Pour over the meat.
8. Season with salt and pepper. Cover casserole and cook in a moderate oven (375°F, Gas Mark 4) for about 1 1/2 hours until meat is tender. Garnish with chopped parsley. Makes 4–5 servings.