= Exported from BigOven =-
 
 Braised Lamb with Spinach
 
 Recipe By:
 Serving Size: 1
 Cuisine: Uncategorized
 Main Ingredient: Lamb
 Categories: Lemon, Ginger, Spinach, Garlic, Pine Nuts, Onion, March
 
 -= Ingredients =-
 8 Garlic cloves
 a 1 1/2-inch cube of peeled gingerroot
 6 tablespoons of vegetable oil
3 pounds of Boneless lamb shoulder,  cut into 1 1/2-inch  pieces
a 3-inch cinnamon stick
7 Whole cloves
1 Bay leaf
3 Onions, chopped fine
1 tablespoon of ground cumin
1 tablespoon of ground coriander seeds
1/4 teaspoon of cayenne
1 cup of chopped drained canned
1/2 cup of plain yogurt
1 teaspoon of salt
1 1/4 pounds of fresh spinach; coarse stems  discarded and the  leaves washed well & drained
1 teaspoon of fresh lemon juice; or more to taste
1 tablespoon of pine nuts; toasted lightly

-= 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 350ºF. 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.


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