Greek lamb ragout with spinach | Tender meat in a silky sauce

Cut the lamb into bite-sized, approximately 3-4 cm cubes, then pat dry with paper towels. Finely chop the onion, slice the spring onions into rings, and crush the garlic cloves. Wash the fresh spinach thoroughly and drain.

Heat 3 tablespoons of extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches for 5-7 minutes until a nice golden-brown crust forms, then transfer the meat to a bowl and set aside.

Add the remaining 1 tablespoon of olive oil to the fat left in the pot, then sauté the chopped onion and the white parts of the spring onions for 4-5 minutes until translucent. Add the crushed garlic and cook for another 1 minute until fragrant.