Ingredients
Yield: 6 to 8 servings
- 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
Main CoursesMeat Kosher for PassoverPassover North Africa
