A super-flavorful stew that that can be made in a crockpot or on the stovetop. It is great on the stovetop, incredible in the crockpot.
Crockpot: Prep: 10 minutes; Cook 6 hrs; Finish prep 10 minutes. Stovetop: Prep: 20 minutes; Cook 1 hr; Finish prep 10 minutes.
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 spinach leaves
- Lemon wedges
Instructions (Stovetop)
- 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.
To make in the crockpot:
- Assemble all ingredients except the spinach in the crockpot.
- Cook on low for 6 hours.
- Add spinach to stew.
- Put crockpot on high and cook until spinach wilts, about 10 minutes.
- Season with salt and pepper.
