Ingredients
1
1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
1
onion, coarsely chopped
1
cup 1/2-inch pieces peeled carrots
1
15-ounce can garbanzo beans (chickpeas), drained
1/2
cup canned chicken broth
1
10-ounce package ready-to-use spinach leaves
Directions
1.
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.
2.
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.
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