BRAISED LAMB WITH SPINACH

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Braised Lamb with Spinach image

Categories     Garlic     Lamb     Onion     Braise     Spinach     Fall     Cinnamon     Clove     Gourmet

Yield Serves 6

Number Of Ingredients 17

8 garlic cloves
a 1 1/2-inch cube of peeled fresh gingerroot
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
a 3-inch cinnamon stick
7 whole cloves
1 bay leaf
3 onions, chopped fine
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 cup chopped drained canned tomatoes
1/2 cup plain yogurt
1 teaspoon salt
1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained
1 teaspoon fresh lemon juice, or to taste
1 tablespoon pine nuts, toasted lightly

Steps:

  • In a blender purée 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 purée 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 350°F. oven for 1 to 1 1/4 hours, 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.

Code Lead
code@hotmail.com

I've made this dish several times and it's always a hit. It's a great way to use up leftover lamb.


Ahmed Badawy
ab24@gmail.com

This recipe is a bit time-consuming, but it's worth the effort. The lamb is fall-off-the-bone tender and the spinach is perfectly wilted.


MOKTAR MANU
moktarmanu3@hotmail.fr

I'm not a big fan of lamb, but I really enjoyed this dish. The lamb was cooked perfectly and the spinach was a great complement.


Sarah Whitt
sarah92@aol.com

I made this dish for a dinner party and it was a huge success! Everyone raved about the lamb and the spinach.


Md Eaisen444
e_m@gmail.com

The lamb was a bit tough, but the spinach was delicious.


Galib Gamer hd
ghd@hotmail.com

This dish was easy to make and very flavorful. I especially liked the tangy sauce.


mujipteen musthaq
musthaq.mujipteen53@hotmail.com

I followed the recipe exactly and the dish turned out perfectly. I highly recommend this recipe to anyone who loves lamb.


Ahtasham Paracha
parachaa@yahoo.com

This recipe is a keeper! I will definitely be making it again.


Trillion Mercy
m@gmail.com

I made this dish last night and it was a hit with my family! Everyone loved the tender lamb and the flavorful spinach.


Wali Khan
walikhan@hotmail.co.uk

This braised lamb with spinach dish was absolutely delicious! The lamb was so tender and flavorful, and the spinach was perfectly cooked. I loved the combination of flavors and textures.