Lamb Stew with Spinach and Garbanzo Beans

• 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
• 3 cloves garlic, minced (optional)
• 3 tablespoons olive oil
• 1 onion, coarsely chopped
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 cup canned chicken broth
• 1 can diced tomatoes with juice
• 1 tsp each of cumin, coriander, cinnamon
• 1/4 cup golden raisins
• 1 10-ounce package ready-to-use spinach leaves

Sprinkle lamb with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion, carrots, and garlic and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomatoes, 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 over rice or couscous.