Tunisian Harissa Lamb and Lentil One-Pot with Wilted Spinach

Instructions

1. 01

   Rinse the lentils under cold water. Combine in a small saucepan with 1 cup water, bring to a boil, then reduce to low and simmer 18-20 minutes until tender. Drain and set aside.

2. 02

   Pat the lamb cubes dry. Season with salt, pepper, cumin, and coriander.

3. 03

   Heat the olive oil in a wide skillet or shallow Dutch oven over medium-high. Sear the lamb on two sides for 3 minutes total, until deeply browned. Remove to a plate.

4. 04

   Lower heat to medium. Add the onion and caraway seeds; cook 3 minutes until softened. Add the garlic and harissa and stir for 30 seconds, until the paste blooms.

5. 05

   Pour in the bone broth, scrape up the browned bits, and return the lamb. Simmer uncovered 6 minutes until the lamb is just tender.

6. 06

   Stir in the cooked lentils and warm through for 1 minute.

7. 07

   Fold in the spinach in two handfuls; it will wilt in under a minute.

8. 08

   Off the heat, finish with the parsley and lemon juice. Taste and adjust salt.