Step 1

In a medium bowl, combine the beef, coriander, allspice and ½ teaspoon pepper. Add ⅓ cup water and mix with your hands until well combined; set aside.

Step 2

In a large Dutch oven over medium-high, combine the oil and almonds. Cook, stirring often, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the almonds to a small bowl; set aside.

Step 3

To the pot over medium, add the onion, garlic and ½ teaspoon salt. Cook, stirring occasionally, until the onion is lightly browned, 5 to 7 minutes. Increase to medium-high, add the beef mixture and cook, breaking the beef into small pieces, until the meat is no longer pink, about 5 minutes.

Step 4

If using fresh spinach, add it a large handful at a time, stirring to slightly wilt before each addition. Cook until the spinach is just wilted and deep green, 2 to 3 minutes. If using frozen spinach, add it to the pot, and cook, stirring, until warmed through, about 3 minutes.

Step 5

Off heat, stir in the lemon zest and juice. Taste and season with salt and pepper. Serve sprinkled with the almonds and drizzled with additional oil.