INGREDIENTS

INSTRUCTIONS

In a 3-quart baking dish heat the oil over moderately high heat until
it is hot but not smoking and in it brown the lamb, patted dry, in
batches, transferring it with a slotted spoon as it is browned to a
bowl. In the fat remaining in the dish cook the onion over moderately
low heat, stirring occasionally, until it is softened, add the  garlic,
and the ginger root, and cook the mixture, stirring  occasionally, for
3 minutes. Add the cumin, coriander, and flour, and  cook the mixture,
stirring, for 3 minutes. Add the stock, combined  with 1 cup water,
heated, whisking, and simmer the mixture for 5  minutes. Add the lime
juice, the chilies, the tomatoes, the lamb and  any juices that have
accumulated in the bowl, and salt and pepper to  taste and simmer the
mixture, covered, skimming it occasionally, for  1 hour and 30 minutes,
or until the lamb is tender.  While the mixture is simmering, in a
large saucepan steam the spinach  in the water clinging to the leaves,
covered, over moderately high  heat, stirring occasionally, for 2 to 3
minutes, or until it is just  wilted. Drain the spinach in a colander,
refresh it under cold water,  and squeeze it dry in a kitchen towel.
Add the cauliflower to the  lamb mixture, simmer the mixture for 5
minutes, and stir in the  spinach. The stew may be prepared up to this
point, cooled to room  temperature, and kept covered well and frozen
for up to 2 weeks. Let  the stew thaw, covered, in the refrigerator
before continuing with  the recipe.  Bake the potatoes in a preheated
425 degrees oven, pricking them  several times with a fork after 30
minutes, for 1 hour, or until they  are very tender, and let them stand
until they are cool enough to be  handled. Peel the potatoes, force
them through a food mill fitted  with the medium disk over a bowl, and
stir in the butter and salt and  pepper to taste. Transfer the mixture
to a pastry bag fitted with a  large decorative tip and pipe it into
2-inch rosettes around the edge  of the baking dish. The stew may be
prepared up to this point, cooled  to room temperature, and kept
covered and chilled for up to 3 days.  Bake the stew in a preheated 400
degree oven for 20 to 30 minutes, or  until it is heated through and
the rosettes are browned lightly.  Yield: 6 servings  Notes: Recipe
courtesy of Gourmet Magazine  Recipe by: Cooking Live Show #CL9079
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5384
Calories From Fat: 2247
Total Fat: 252.2g
Cholesterol: 1575.7mg
Sodium: 3231.8mg
Potassium: 8055.7mg
Carbohydrates: 262.1g
Fiber: 34.6g
Sugar: 80.1g
Protein: 507.7g