Lamb And Lentil Tagine - cooking recipe

Ingredients

3/4 lb lamb, cut into 1 inch cubes
1 tablespoon olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 medium tomatoes, cut into 8 wedges
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
10 fresh cilantro stems
2 tablespoons chopped cilantro leaves
2 1/2 cups water
1/2 cup dried lentils
4 cups washed ready-to-eat Baby Spinach

Preparation

Heat oil in a medium-sized skillet over high heat.
Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
Add the water, the cilantro sprigs, and lentils.
Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
Divide between two plates, sprinkle with chopped cilantro, and serve.