Pat lamb dry and sprinkle with pepper and 1 teaspoon salt.
Ingredients you will need
Pepper
Lamb
Salt
3
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.
Ingredients you will need
Lamb
Cooking Oil
Equipment you will use
Frying Pan
4
Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
Equipment you will use
Pot
5
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.
Ingredients you will need
Celery
Onion
Equipment you will use
Frying Pan
6
Add garlic, cumin, and coriander and cook, stirring, 1 minute.
Ingredients you will need
Coriander
Garlic
Cumin
7
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.
Ingredients you will need
Water
Lamb
Equipment you will use
Frying Pan
Pot
8
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).
Ingredients you will need
Tomato
Juice
Water
Meat
Salt
Stew
9
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.
Ingredients you will need
Carrot
Lamb
Equipment you will use
Oven
Pot
10
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.
Ingredients you will need
Salt And Pepper
Spinach
Equipment you will use
Stove
Pot
1
• Braised lamb improves in flavor when made 1 day ahead. Prepare without spinach and cool, uncovered, then chill, covered.
Ingredients you will need
Spinach
Lamb
2
Remove any solidified fat before reheating and add spinach once stew is hot.