Lamb Stew with Spinach and Garbanzo Beans

Lamb Stew with Spinach and Garbanzo Beans
Lamb Stew with Spinach and Garbanzo Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/4

    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 canned chicken broth

  • 1/2

    cup tomato sauce

  • 1

    tablespoon fresh lemon juice

  • 1

    10-ounce package ready-to-use baby spinach leaves

  • Lemon wedges

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: