Ingredients
8 garlic clove
1 (1 1/2-inch) piece peeled fresh ginger
4 tablespoons olive oil
3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
1 (3-inch) cinnamon stick
7 whole cloves
1 bay leaf
3 onions, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 cup chopped drained canned tomatoes
1 teaspoon salt
Freshly ground black pepper
1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained
1 teaspoon fresh lemon juice
1 tablespoon pine nuts, toasted lightly
 
Preparations
1. Preheat oven to 350 degrees F.

2. In a blender puree garlic and gingerroot with 1/3-cup water.

3. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking. In the kettle brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl.

4. To the skillet add the remaining oil, heat it until it is hot but not smoking. In the skillet fry the cinnamon stick, the cloves and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly.

5. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated.

6. Add cumin, coriander, and cayenne and cook the mixture, stirring for 1 minute. Add the tomatoes, simmer the mixture, stirring for 1 minute, and add lamb, salt, and enough water to come halfway up the meat. Bring the mixture to a boil and braise it, covered, until lamb is tender, about 1 to 1 ¼ hours. 

7. Remove cinnamon stick, cloves, and bay leaf.

8. In a large saucepan bring 1-inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted.

9. Drain the spinach in a colander.

10. Spoon off any excess fat from the lamb mixture and season with lemon juice, salt, and pepper, to taste.

11. Distribute the spinach over the stew and stir it in gently.

12. Transfer the stew to a heated serving dish and sprinkle it with pine nuts.
 
Serves 10