Ingredients
- 2 ½ pounds lamb shoulder meat, chopped into 2 - 3 inch cubes
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, chopped into ¼ inch pieces
- 2 carrots, chopped into ¼ inch pieces
- 1 turnip, chopped into ¼ inch pieces
- 1 garlic clove, finely chopped
- 1 cinnamon stick
- 2 teaspoons harissa
- 2 pounds spinach leaves, finely chopped
- 2 leeks, finely chopped
- 1 zucchini, chopped into ¼ pieces
- 1 fennel, chopped into ¼ pieces
- 3 celery sticks, chopped into ¼ pieces
- Half of 1 romaine lettuce heart, finely chopped
- 1 ½ cups fresh or frozen fava beans, defrosted
- 1 cup fresh or frozen green peas, defrosted
- 4 fresh or frozen artichoke hearts, defrosted and cut into wedges lengthwise
- ¼ bunch parsley, finely chopped
- ¼ bunch cilantro, finely chopped
- ¼ bunch mint leaves, finely chopped
- 2 teaspoons orange blossom water
Preparation
Step 1
Season the lamb with salt and pepper.
Step 2
Heat the oil in a large pot over medium high heat. Place the lamb into the pot and sear until golden brown, about 3 to 5 minutes on each side.
Step 3
Add the onions, carrots, turnips and garlic into the pot. Saute until soft and cooked, about 15 to 20 minutes. Add the cinnamon stick and harissa and cook for about 5 more minutes.
Step 4
Add the spinach, leeks, zucchini, fennel, celery, romaine lettuce and continue sauteeing for another 15 minutes, until the vegetables are cooked.
Step 5
Add the fava beans, peas, artichoke hearts, parsley, cilantro, mint and orange blossom water. Add enough water to reach ¾ the way up vegetables. Cook on a gentle simmer uncovered for about 2 hours, stirring occasionally, until the liquid has reduced to ¼ the original amount.
Step 6
Serve hot with matzo or rice.
