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1
Preheat oven to 350F.
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2
Pat lamb dry and sprinkle with pepper and 1 teaspoon salt.
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3
Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed.
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4
Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
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5
Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes.
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6
Add garlic, cumin, and coriander and cook, stirring, 1 minute.
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7
Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
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8
Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
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9
Cover pot and braise lamb in middle of oven 1 1/2 hours.
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10
Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes.
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11
Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it.
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12
Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes.
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13
Season with salt and pepper.
