Braised Lamb, Carrots and Spinach

Braised lamb improves in flavor when made a day ahead-make without spinach and refridgerate. Remove any fat before reheating and add spinach when hot.

1. 1

   Preheat oven to 180°c.
   
   1. Pat lamb dry and sprinkle with pepper and 1 teaspoon salt.
   2. Heat 1 tablespoon oil in a 10-inch heavy pan (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. Transfer to a oven proof heavy pot.
   3. Pour off all but 1 tablespoon fat from pan, then cook onion and celery over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and by bring to boil, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
   4. 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).
   5. Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in sliced carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. 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.