Lamb Stew with Spinach and Garbanzo Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, writes Rebecca Levy of Los Angeles, California, they brought with them their Sephardic culture. Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. Many of my recipes are centuries old, and since each one is connected to a story, I always try to tell a little anecdote about the food so that the history will not be lost. Serve the stew over rice to soak up the juices. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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