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Spiced Braised Lamb with Carrots and Spinach Recipe

Spiced Braised Lamb with Carrots and Spinach Recipe

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Spiced Braised Lamb with Carrots and Spinach

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Ingredients

Count

Nutrition

650

Calories

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Ingredients:

Serving

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

Directions:

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.
Cooks' note: Braised lamb improves in flavor when made 1 day ahead. Prepare without spinach and cool, uncovered, then chill, covered. Remove any solidified fat before reheating and add spinach once stew is hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	649.68 Kcal (2720 kJ)
Calories from fat	442.51 Kcal
		% Daily Value*
Total Fat	49.17g	76%
Cholesterol	148.84mg	50%
Sodium	632.47mg	26%
Potassium	1096.73mg	23%
Total Carbs	13.27g	4%
Sugars	5.51g	22%
Dietary Fiber	3.83g	15%
Protein	37.9g	76%
Vitamin C	39.6mg	66%
Vitamin A	0.5mg	15%
Iron	5.3mg	30%
Calcium	167.3mg	17%

Amount Per 100 g
Calories	135.09 Kcal (566 kJ)
Calories from fat	92.01 Kcal
		% Daily Value*
Total Fat	10.22g	76%
Cholesterol	30.95mg	50%
Sodium	131.51mg	26%
Potassium	228.05mg	23%
Total Carbs	2.76g	4%
Sugars	1.15g	22%
Dietary Fiber	0.8g	15%
Protein	7.88g	76%
Vitamin C	8.2mg	66%
Vitamin A	0.1mg	15%
Iron	1.1mg	30%
Calcium	34.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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