Name: Spiced Braised Lamb with Carrots and Spinach
Yield: Makes 8 servings
Ingredients: 3 1/2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces; 1 teaspoon black pepper; 1 1/2 teaspoons salt; 1 to 3 tablespoons olive oil; 1 large onion, chopped; 1 celery rib, chopped; 3 garlic cloves, finely chopped; 4 teaspoons ground cumin; 2 teaspoons 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

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Spiced Braised Lamb with Carrots and SpinachBeatriz da Costa

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat coriander seeds during Passover; if you do not because you are from an eastern European Jewish background, you can simply leave the coriander out of this recipe.

Active time: 50 min Start to finish: 3 hr

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.

Recipe notes

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