Tahini Soup with Spinach and Lamb (FM)

• 3 tablespoons olive oil
• 8 ounces boneless lamb shoulder, cut into chunks
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon tumeric
• 1/2 teasoon cinnamon
• Salt and black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon minced garlic
• 4 cups vegetable, chicken, or beef stock or water
• 1/2 cup tahini
• 2 cups chopped tomatoes (canned are fine; include their juice)
• 2 pounds spinach, roughly chopped

Mise en place.

Browning the spice encrusted lamb.

Add the vegetables and cook until lightly browned.

Add stock, tahini, and tomatoes.

My friends enjoyed the dish though I still think the meat content is pretty token in these Food Matters recipes.  Certainly a well-spiced, creamy, comforting dish overall.