- 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
- 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.