Izabrati lep komad jagnjetine - butku, plećku, kotlete (krmenadle) ili deo oko rebara. Pripremiti dublju posudu za pečenje odgovarajuće veličine - da meso fino stane u nju, da ima mesta okolo i za spanać, ali da nije prevelika (ovalni pekač ili dublji pleh). Meso dobro usoliti, zaliti uljem i peći polako, u rerni zagrejanoj na 150⁰C. U toku pečenja povremeno prevrnuti meso i preliti ga sokovima. Kada je skoro gotovo (meko, rumeno, lako se odvaja od kostiju), pored mesa dodati šolju pirinča i oko 500g očišćenog i opranog spanaća (ne blanširati ga prethodno), 1-2 čaše vode, posoliti po ukusu, promešati i nastaviti pečenje. Jelo je gotovo kada se pirinač skuva, višak tečnosti ispari i sve bude lepo ukrčkano.
Meso peći na umerenoj temperaturi (oko 150⁰C), strpljivo i bez žurbe, ne poklapti sud, jer tako dobije lepšu boju i ukusniju koricu a ne postoji opasnost da spolja na brzinu zagori, a iznutra ostane nepečeno. Ako Vam se učini da će se meso prepeći a spanać i pirinač još nisu gotovi, izvaditi meso, pa ga vratiti naknadno (kada pirinač i spanać budu gotovi). Osim spanaća, može da se upotrebi blitva, zelje ili kombinacija sva tri.
Poslužiti uz kiselo mleko ili mileram.
Sastojci: jagnjeće meso (manja butka, plećka, kotleti i slično), 500g očišćenog spanaća, šolja pirinča, malo ulja, so.
Lamb "kapama" (with spinach and rice)
Take a nice piece of lamb meat (shoulder, leg, rib chops...) rub with salt, drizzle with oil, put into a baking dish. For roasting choose deeper baking dish (oval roaster) of the appropriate size, not too large - so that the meat fits nicely in it and there is room around for spinach. Roast it slowly in a preheated oven at 150⁰C. During the process occasionally turn the meat over and pour the juices over it. When lamb is almost done (soft, nicely brown, easily pulls off the bones), add into a dish a cup of rice, about 500g of fresh spinach (washed), 1-2 cups of water, salt to taste, stir and continue baking. The dish is ready when the rice is cooked, excess liquid evaporated.
The meat is baked at a moderate temperature (around 150⁰C), slowly and patiently, uncovered, because that way it gets a nice color, tasty crust, it won't burn quickly on the outside and remain uncooked on the inside. If it seems to you that the meat will be overbaked but the spinach and rice are not done, take out the meat and put it back in the dish before serving, when the rice and spinach are cooked well. Instead of spinach, you can use Swiss chard, collard greens or a mix of spinach, chard and collard.
Serve this dish hot, with plain yogurt, sour cream or creme fraiche.
Ingredients: lamb (small leg, shoulder, cutlets, etc.), 500g cleaned spinach, 1 cup rice, some oil, salt.
