Ingredients
3tbspextra virgin olive oil
2lblamb shoulder,boneless
salt and freshly ground pepper
4garlic cloves
1onion medium
2carrots
1¼tspground cumin
1¼tsphot paprika
½tspground allspice
¼tspturmeric
1½tbspall purpose flour
3½cupwater
5cupsbaby spinach,(3 oz)
2lbsweet potatoes
1½ozsoft goat cheese
½cupmilk
1tbspunsalted butter
Preparation
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Working in batches if necessary, add the lamb and season with salt and pepper.
Cook over moderately high heat for about 6 minutes until browned all over. Transfer the lamb to a shallow bowl.
Add the garlic, onion and the remaining 1 tablespoon of olive oil to the casserole and cook over moderate heat until softened. Add the carrots and spices and cook, stirring, for about 2 minutes, until fragrant.
Stir in the flour and add the lamb and water. Bring to a boil, stirring to scrape up any browned bits from the bottom of the casserole.
Reduce the heat to low and simmer uncovered, stirring occasionally, for about 1½ hours, until the lamb is tender and the sauce is thickened.
Raise the heat to moderately high and stir in the spinach until wilted. Season with salt and pepper.
Spoon the lamb stew into 4 shallow 2½-cup glass or ceramic baking dishes.
Preheat the oven to 425 degrees F.
In a medium saucepan, mash and stir the sweet potatoes over high heat until warmed through. Mash in the goat cheese, milk and butter and season with salt and pepper.
Spread the mashed sweet potatoes over the lamb stew and bake for about 10 minutes, or until hot and bubbling at the edges
Preheat the broiler. Broil the topping 4 inches from the heat for about 1 minute until golden.
Broil the topping 4 inches from the heat until golden, about 1 minute
Serve at once, and enjoy!
