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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	4		cut	4790.016	0.0	300.8275	389.1888
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1 1/2	1/2		-	-	-	-
olive oil	1 -3	tablespoon		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	1		chopped	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
cumin	4	teaspoons		31.5	3.7162	1.496	1.8707
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
water	2	cups		0.0	0.0	0.0	0.0
tomato	1	can		40.2099	8.6898	1.9658	0.4468
carrot	6		cut	314.88	73.5744	7.1424	1.8432
spinach	2			66.0	11.7	6.6	0.9

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.