Easy Passover Lamb Recipe

I love to make lamb for passover.  This recipe produces a thick stew which is excellent over mashed potatoes or with matzoh.  If it's not Passover, or you're not Jewish, it's traditional (in a Greek sense) over rice or pasta.  It also freezes very well, so I often make a double batch.  It's good made in a cast iron dutch over but you can also brown the lamb and onions in a pan, and then transfer everything to a crock pot.

• 3 pounds lamb, cubed
• 1 large yellow onion, diced
• 1 can diced tomatoes. I am especially fond of this kind --> 
• 1 16 oz jar roasted red peppers
• 1 cup red wine
• 1 cup chicken broth
• 6 cloves garlic, smashed.
• oregano, basil, salt, pepper to taste
• 1 10 oz package frozen spinach, defrosted
• olive oil

1. Over high heat, saute the onions in olive oil, until they are soft and translucent.
2. Add the garlic, and continue cooking until the onions are golden.  Do not let the garlic burn.
3. Remove the onions & garlic.  Brown the meat, until it is well caramelized on every side.  Add more oil if needed.
4. Remove the meat, and deglaze the pan with the wine. 
5. Add all ingredients to the pot you'll cook in.
6. Cook on low heat for about 1 hour.  (6 hours in a crock pot)
7. Yum!