Spiced Braised Lamb with Carrots and Spinach

Spiced Braised Lamb with Carrots and Spinach
Photo by Beatriz da Costa

Ingredients

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

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

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