Spiced Braised Lamb with Carrots and Spinach

Ingredients

  • and haroseth
  • Accompaniments: matzo scallion pancakes
  • 1 ½ lb spinach, coarse stems discarded
  • 6 medium carrots, cut crosswise into 2 ½-inch pieces
  • 1 (14- to 16-oz) can whole tomatoes in juice
  • 2 cups water
  • 2 teaspoons ground coriander
  • + 8 more ingredients
    • 4 teaspoons ground cumin
    • 3 garlic cloves, finely chopped
    • 1 celery rib, chopped
    • 1 large onion, chopped
    • 1 to 3 tablespoons olive oil
    • 1 ½ teaspoons salt
    • 1 teaspoon black pepper
    • 3 ½ lb boneless lamb shoulder, trimmed and cut into 2-inch pieces

1. Preheat oven to 350°F. 2. Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, addi...

View full recipe at SpringPad

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