Rating
0
No votes yet
Active time
20 minutes
Total time
90 minutes
Yield
7 servings
Nutritioni
Ingredients

1 ¼ pounds’ lamb shoulder or stew meat, cut into 1-inch pieces

Kosher or sea salt

3 tablespoons olive oil

1 cup, coarsely chopped onion, about 1 medium

1 cup peeled and chopped (½-inch pieces) carrots, about 2

1 cup chopped (½-inch pieces) celery ribs

2 tablespoons, minced garlic, about 3 cloves

2 bay leaves

5 sprigs of thyme and/or rosemary

2 cups homemade or low-sodium chicken broth

1 cup tomato puree

1 15-ounce can garbanzo beans (chickpeas or another white bean), drained and well-rinsed

10 ounces’ baby spinach (or other dark leafy greens, roughly chopped)

2 tablespoons pitted and diced olives

freshly ground black pepper

½ lemon cut into wedges

Cooked brown rice or whole wheat noodles 

Instructions
  1. Pat dry the lamb. Generously salt the lamb on all sides. In a large, heavy-bottomed pot over medium-high, heat the oil and deeply brown the lamb on all sides. Remove the lamb to a plate.
  2. Lower the heat to medium. Add the onion and carrots and cook, stirring often, until the onions are fragrant and becoming translucent; about 5 minutes.
  3. Add the garlic and cook until fragrant; about 90 seconds. Add the reserved lamb and any juices that collected, the bay leaves, thyme, broth and tomato puree; reduce the heat to medium-low, cover the pot and gently simmer 1 hour or until the lamb is fully cooked and tender.
  4. Add the garbanzo beans, olives, and spinach to the stew. Cover and cook until the beans and olives are heated through and the spinach is wilted; 10 minutes.
  5. Adjust seasoning with lemon. Serve with lemon wedges, rice or noodles.

 Recipe and photo courtesy of Annie Copps.

 


Review this Recipe