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Name: Braised Lamb with Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/4 lb Fresh spinach; coarse stems; 1 ts Fresh lemon juice; or to; A 3-inch cinnamon stick; ; gingerroot; 6 tb Vegetable oil; ; into 1 1/2-inch; 1 Bay leaf; ; discarded and the; ; leaves washed well; ; pieces; 7 Cloves; A 1 1/2-inch cube of peeled; 3 lb Boneless lamb shoulder;; 1 ts Salt; ; and drained; 1 tb Ground cumin; 1/2 c Plain yogurt; 8 Garlic; 1 tb Ground coriander seeds; 1 c Chopped drained canned; 1 tb Pine nuts; toasted lightly; 1/4 ts Cayenne; 3 Onions; chopped fine

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INGREDIENTS

1 1/4 lb Fresh spinach; coarse stems
1 ts Fresh lemon juice; or to
A 3-inch cinnamon stick
; gingerroot
6 tb Vegetable oil
; into 1 1/2-inch
1 Bay leaf
; discarded and the
; leaves washed well
; pieces
7 Cloves
A 1 1/2-inch cube of peeled
3 lb Boneless lamb shoulder;
1 ts Salt
; and drained
1 tb Ground cumin
1/2 c Plain yogurt
8 Garlic
1 tb Ground coriander seeds
1 c Chopped drained canned
1 tb Pine nuts; toasted lightly
1/4 ts Cayenne
3 Onions; chopped fine

Servings

INSTRUCTIONS

In a blender puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350F. oven for 1 to 1 1/4 ours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture. In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander. Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts. Serves 6. Gourmet March 1991

NOTES

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Braised Lamb with Spinach

1 1/4 lb Fresh spinach; coarse stems
1 ts Fresh lemon juice; or to
 A 3-inch cinnamon stick
 ; gingerroot
6 tb Vegetable oil
 ; into 1 1/2-inch
1 Bay leaf
 ; discarded and the
 ; leaves washed well
 ; pieces
7 Cloves
 A 1 1/2-inch cube of peeled
3 lb Boneless lamb shoulder;
1 ts Salt
 ; and drained
1 tb Ground cumin
1/2 c Plain yogurt
8 Garlic
1 tb Ground coriander seeds
1 c Chopped drained canned
1 tb Pine nuts; toasted lightly
1/4 ts Cayenne
3 Onions; chopped fine

In a blender puree the garlic and the gingerroot with 1/3 cup water.  In a heavy kettle heat 3 tablespoons of the oil over moderately high  heat until it is hot but not smoking and in it brown the lamb, patted  dry, in batches, transferring it as it is browned with tongs to a  bowl. To the skillet add the remaining 3 tablespoons oil, heat it  until it is hot but not smoking, and in it fry the cinnamon stick,  the cloves, and the bay leaf, stirring, for 30 seconds, or until the  cloves are puffed slightly. Add the onions and cook the mixture over  moderate heat, stirring occasionally, until the onions are golden.  Add the garlic puree and cook the mixture, stirring, for 2 minutes,  or until the liquid is evaporated. Add the cumin, the coriander, and  the cayenne and cook the mixture, stirring, for 1 minute. Add the  tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute,  and add the lamb, the salt, and 1 cup water. Bring the mixture to a  boil and braise it, covered, in a preheated 350F. oven for 1 to 1 1/4  ours, or until the lamb is tender. The lamb mixture may be prepared  up to this point 2 days in advance. Let the lamb cool, uncovered, and  chill it, covered. Reheat the lamb mixture.    In a large saucepan bring 1 inch water to a boil, add the spinach, and  steam it, covered, for 2 minutes, or until it is wilted. Drain the  spinach in a colander.    Spoon off any excess fat from the lamb mixture and add the lemon  juice and salt and pepper to taste. Distribute the spinach over the  stew and stir it in gently. Transfer the stew to a heated serving  dish and sprinkle it with the pine nuts.    Serves 6.    Gourmet March 1991

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Nutrition

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Serving Size: 1 Serving (2149g)
Recipe Makes: 1 servings

Calories: 813
Calories from Fat: 630 (77%)

Amt Per Serving		% DV

	Total Fat 70g	93 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 38.1g
	Polyunsanturated Fat 19.8g
Cholesterol 3.7mg		1 %
Sodium 193.7mg		7 %
Potassium 1234.7mg		32 %
Total Carbohydrate 58.9g		17 %
	Dietary Fiber 23.6g	94 %
	Sugars, other 35.3g
Protein 12g		17 %
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Calories per serving: 813

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