Please consult the OU's guidelines for checking fruits and vegetables.

Lamb Stew with Spinach & Garbanzo Beans
Lamb Stew with Spinach & Garbanzo Beans Eileen Goltz | Meat
1 hour, 50 minutes 20 minutes
1 hour, 30 minutes
4 servings

Ingredients
  • 2 lbs. lamb shoulder or stew meat
  • Garlic powder
  • 3 tablespoons olive oil
  • 1 onion
  • 1 cup (½-inch) pieces peeled carrots
  • 1 (15 oz.) can garbanzo beans (chickpeas), drained
  • ½ cup chicken broth
  • ½ cup tomato sauce
  • 1 Tablespoon fresh lemon juice
  • 1 (10 oz.) package ready-to-use spinach leaves
  • Lemon wedges

Instructions
  1. Cut lamb into 1-inch pieces and sprinkle with salt, pepper, and garlic powder.
  2. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes.
  3. Coarsely chop onion. Add carrots and onion to pot and sauté until beginning to brown, about 5 minutes.
  4. 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.
  5. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper.
  6. Serve with lemon wedges.
  •  This recipe can be doubled.

Kashrut Instructions

SPINACH & ARUGULA:

Please note: Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION:

  1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Separate the spinach leaves and agitate them in the soapy solution.
  3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
  4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
  5. If it is practical, it is best to check each leaf.