Excerpted From:
The Flavors of Bon Appetit 2000

1¼ pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup ½-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
½ cup canned chicken broth
½ cup tomato sauce
1 tablespoon fresh lemon juice

1 10-ounce package ready-to-use spinach leaves
Lemon wedges
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; bring to simmer. Reduce heat to medium-low, cover pot and simmer until lamb is tender, about 1 hour.
Add spinach to stew. Cover and cook until spinach wilts, stirring, 8 minutes. Season with salt and pepper. Serve with lemon.
4 servings