Tunisian Lamb Stew with Spinach and Bulgur 2 pounds lamb stew meat, cut into 1-inch chunks Salt and freshly ground pepper to taste 1 cup all-purpose flour 2 tablespoons olive oil 1 yellow onion, finely chopped 3 cloves garlic, minced 3 tablespoons grated fresh ginger 2 teaspoons cumin powder 1 teaspoon ground coriander 1 teaspoon caraway seeds 1 teaspoon red pepper flakes 3 tablespoons tomato paste 4 cups chicken broth 1 bunch spinach, washed and steamed 1 cup bulgur (cracked wheat) Warm whole-wheat pita breads for serving In a large bowl, season the lamb chunks with salt and pepper, then dust with the flour, shaking off the excess. In a large, heavy pot, heat the olive oil over medium-high heat, then add the lamb and cook, turning occasionally, until the meat is brown on all sides, about 15 minutes. Transfer the lamb to a large platter. Reduce the heat to medium-low. Add the onion, garlic, ginger, cumin, coriander, caraway, and pepper flakes and cook for 5 minutes to toast the spices. Add the tomato paste and 2 cups of the chicken broth and stir well. Return the lamb to the pot, increase the heat to medium, cover, and cook for about 1 hour, or until the lamb is fork-tender. Add the remaining 2 cups broth and bring to a boil. Turn off the heat, stir in the spinach and bulgur, cover, and let stand for 15 minutes. Taste and adjust the seasoning. To serve, ladle the stew into a large serving bowl or warmed shallow bowls. Serve with soup spoons and lots of warm pita breads. Serves 4 to 6. From "The Really, Truly, Honest-to-Goodness One-Pot Cookbook" by Jesse Ziff Cool middle eastern recipe index christina m k al-sudairy buy the book!