Ingredients
- 1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
- 1 tablespoon olive oil or canola oil
- 4 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 large or 2 medium onions, chopped
- 1 28-ounce can diced tomatoes
- 3/4 cup reduced-sodium chicken broth
- 4 cloves garlic, minced
- 1 15- or 19-ounce can chickpeas, rinsed
- 6 ounces baby spinach
Description
Middle Eastern Lamb Stew - The Huffington Post
Kitchen Daily
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