Ingredients

• 4 lbs lamb shoulder, cut into 2 inch pieces
• 1 teaspoon pepper
• 1 1/2 teaspoons salt
• 1 -3 tablespoon olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 3 cloves garlic, minced
• 4 teaspoons cumin
• 2 teaspoons ground coriander
• 2 cups water
• 1 (16 ounce) can tomatoes
• 6 carrots, cut in 2 inch pieces
• 2 lbs spinach

Instructions

1. preheat oven to 350.

2. heat oil in skillet.

3. sprinkle lamb with salt& pepper and brown in skillet, in batches.

4. transfer to a large baking dish.

5. pour fat out of skillet, add onions and celery and cook until softened.

6. add garlic, cumin and coriander.

7. add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours.

8. add carrots and cook for 1/2 hour.

9. put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.