SPICED BRAISED LAMB WITH CARROTS AND SPINACH
Steps:
- 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 oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
- Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
- Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
- Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.
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Pheladi Mothapo
[email protected]This dish is a great way to use up leftover vegetables.
Bhuwanchy Bhuwanchy
[email protected]I'm going to try this recipe with chicken next time.
MR CHICKEN
[email protected]I would definitely make this dish again.
Jam Naeem
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it.
Sefane Moseamo
[email protected]I thought the carrots were a bit too sweet for my taste.
Md Rakib N Ajm
[email protected]I'm not sure what went wrong, but my lamb turned out dry.
Waziristan Nature Conservation Organization WNCO
[email protected]I would recommend serving this dish with a side of rice or naan.
Anisa Rahman
[email protected]This recipe is a great way to impress your guests.
Zawad Ally
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish.
Zafar Watto
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
CMN __________
[email protected]I used baby carrots in this recipe and they were delicious.
Heather Kuenzli
[email protected]The spinach wilted perfectly and added a nice pop of color to the dish.
Obiebi Oghenetega
[email protected]This recipe is a great way to use up leftover lamb. It's also a great dish for a weeknight meal.
Mkhokheli Moyo
[email protected]I thought the dish was a bit bland. I would add more spices next time.
736223 7788470
[email protected]The lamb was a bit tough, but the flavors were still good.
Mikey Blunden
[email protected]This dish was easy to make and turned out great. I will definitely be making it again.
Ernestina Walowe
[email protected]I love the combination of spices in this recipe. It really brings out the flavor of the lamb.
Saif Name
[email protected]This lamb dish was a hit with my family! The meat was tender and flavorful, and the carrots and spinach were perfectly cooked.