Wednesday, January 23, 2008

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.

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