Lamb With Spinach Sauce

Genesis 3:6 tells us that after Eve was tempted by the serpent that “she took from its fruit and ate; and she gave also to her husband with her, and he ate.” Both were guilty, but I’d say the fall was primary Eve’s fault. But who did God blame? According to verse 9, “Then the LORD God called to the man.” Adam was held responsible. The fall is not known as “Eve’s Sin”, but throughout the Bible as “Adam’s sin.” And Jesus came to be the “second Adam” to fix the mess that the “first Adam” created. God expects the man to provide leadership.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Dujour02	1	Servings

INGREDIENTS

1 1/2	lb	Lean, boneless leg of
		lamb cut into 1
		1/2-inch pieces
5	T	Light vegetable oil
2	c	Finely chopped onion
1	T	Grated or crushed fresh
		ginger
2	t	Minced garlic
2	t	Ground cumin
1	T	Ground coriander
1/2	t	Ground red pepper
1	T	Paprika
1	t	Turmeric
1	c	Tomato puree
		Coarse salt to taste
1	c	Packed chopped cooked
		spinach fresh or frozen
2	t	Garam masala, see recipe
		homemade or
		store-bought
1/2	c	Chopped cilantro leaves and
		tender stems

INSTRUCTIONS

Heat a heavy non-stick pan over high heat. Add the lamb and 3
tablespoons of oil. Sear the meat, turning and tossing, until nicely
browned all over. Transfer meat to a plate. Add the remaining 2
tablespoons oil and the onion to the pan and cook, stirring often,
until the onions are browned, about 15 minutes. Stir in the ginger,
garlic, cumin, coriander, red pepper, paprika, and turmeric and cook
for 3 minutes. Add the tomato puree, meat, salt, and enough water to
fully cover the meat, about 1 1/2 cups. Bring contents to a boil.
Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is
cooked and very tender. Fold in the spinach and garam marsala. Serve
sprinkled with cilantro.  Yield: 4 servings  Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9457 - JULIE SAHNI  Converted by
MM_Buster v2.0l.

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