In this sweet and fragrant Mediterranean stew, lamb shares the spotlight with beans and vegetables. It’s a hearty meal with bright flavors that can warm you up on a winter day, yet can be just right in warmer seasons as well.
1 1/4 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 (1/2-inch pieces) carrots, about 2
1 cup chopped (1/2-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
Recipe and photo courtesy of Annie Copps.
Lupe says: My husband must have complimented me 4 times on this dish tonight. I also loved it.
Debbie says: EXCELLENT! The flavor is sooo good! This is a keeper!
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