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. |
