Spiced Braised Lamb with Carrots and Spinach

Ingredients

• 1 teaspoon black pepper
• 1 14- to 16-oz can whole tomatoes in juice
• matzo scallion pancakes and haroseth
• 1 ½ pounds spinach
• 6 medium carrots
• 2 cups water
• 2 teaspoons ground coriander
• + 7 more ingredients
• • 4 teaspoons ground cumin
  • 3 garlic cloves
  • 1 celery rib
  • 1 large onion
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 3 ½ pounds boneless lamb shoulder, trimmed

Preheat oven to 350°F. 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, adding more...

View full recipe at Epicurious