Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lamb shoulder -- or stew meat in
                        -- 1-in-chunks
                        garlice powder
  3        tablespoons  olive oil
  1                     onion -- coarsely chopped
  1                cup  carrots -- 1/2-onch pieces
                        -- peeled
  1              15 oz  -can garbanzo beans -- (chickpeas) drained
  1                cup  canned chicken broth
     1/2           cup  tomato sauce
  1         tablespoon  fresh lemon juice
  1              10 oz  -pkg ready to use spinach leaves
                        lemon wedges

Preparation:

Sprinkle lamb with salt, peper and garlic powder. Heat oil in heavy large pot over medium-hight heat. Add lamb and saute until brown, about 10 minutes. Add onion and carrots and saute until beginning to brown, about 5 minutes. Add garbanzo beand, broth, tomato sauce and lemon juice and bring to simmer. Reduce heat to medium low, cover pot ans gently simmer until lamb is tender, about 1 hour. Add spinach to the stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.

Nutritional Information:

479 Calories (kcal); 39g Total Fat; (73% calories from fat); 23g Protein; 8g Carbohydrate; 97mg Cholesterol; 279mg Sodium