[Dan B Cooper]

Lamb Stew With Spinach & Garbanzo Beans

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

[jay1949]

I have had a recipe very much like this, without the spinach. Very good, but Nazareans didn’t have tomato sauce.