Msoki de Pesaj (Braised Lamb and Vegetables) — Jewish Food Society

Ingredients

• 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