Braised Lamb With Spinach

E-Mail

Comments (0)

Text Size:

tool goes here

Serves: 6

This recipe is from Gourmet magazine www.epicurious.com.

• Ingredients:

8 garlic cloves
1½-inch cube of peeled fresh gingerroot
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed, cut in 1½-inch pieces
3-inch cinnamon stick
7 whole cloves
1 bay leaf
3 onions, chopped fine
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
¼ teaspoon cayenne
1 cup chopped, drained canned tomatoes
½ cup plain yogurt
1 teaspoon salt
1¼ 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

• Instructions:

In a blender purée the garlic and the gingerroot with ª 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 two minutes, or until the liquid is evaporated. Add the cumin, the coriander and the cayenne and cook the mixture, stirring, for one minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for one 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-degree oven for one to 1¼ hours, or until the lamb is tender. The lamb mixture may be prepared up to this point two 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 two 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.