Lamb Stew with Spinach and Garbanzo Beans

• 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

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

lamb shoulder, garlic, olive oil, onion, carrots, garbanzo beans, chicken broth, tomato sauce, lemon juice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/lamb-stew-with-spinach-and-garbanzo-beans-5922 (may not work)