Lamb Stew with Spinach and Garbanzo Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- garlic powder
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- lemon wedges
- 1/2 cup tomato sauce
- 1 onion, coarsely chopped
- 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
- Carbohydrate 33 g(11%)
- Cholesterol 103 mg(34%)
- Fat 44 g(67%)
- Fiber 10 g(39%)
- Protein 34 g(68%)
- Saturated Fat 15 g(74%)
- Sodium 641 mg(27%)
- Calories 656
Preparation 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.
Preparation 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.
