Persian Spiced Lamb with Carrot and Fennel Slaw
>For the slaw
-Combine carrots, cabbage, fennel and celery in a large bowl.
-In a smaller bowl, stir together olive oil, lemon juice, coriander, salt and pepper.
-Pour olive oil mixture over slaw and stir well until shredded vegetables are evenly coated.
>For the meat
-Heat a large skillet over medium heat.
-When skillet is hot, add ground lamb, stirring often to break meat up as it cooks.
-When lamb has thoroughly browned, about 7-8 minutes, add all spices and frozen peas. Cook until heated through, about 5 more minutes, stirring to incorporate spices.
-Add spinach to skillet and continue to cook until spinach is wilted, 2-3 minutes.
-Divide meat mixture evenly among 4 plates and serve alongside slaw.