Lamb Stew With Spinach And Garbanzo Beans

Course : Lamb
Serves: 4
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1 1/2 pounds lamb shoulder -- or stew meat in 1-in-chunks
1 tablespoons garlice powder
3 tablespoons olive oil
1 medium onion -- coarsely chopped
1 cup carrots -- 1/2-onch pieces peeled
15 ounces -can garbanzo beans -- (chickpeas) drained
1 cup canned chicken broth
1/2 cup tomato sauce
1 tablespoons fresh lemon juice
10 Ounces -pkg ready to use spinach leaves
6 slices lemon wedges

Preparation / Directions:

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

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