Lamb Stew With Spinach & Garbanzo Beans (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 pounds lamb shoulder or stew meat, cut into 1-inch pieces Garlic powder 3 tablespoons olive oil 1 onion, coarsely chopped 1 cup 1/2-inch pieces peeled carrots 1 15-ounce can garbanzo beans (chickpeas), drained 1/2 cup chicken broth 1/2 cup tomato sauce 1 tablespoon fresh lemon juice 1 10-ounce package ready-to-use spinach leaves Lemon wedges

Instructions

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled

Serving Size

Makes 4 servings

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