There’s nothing more comforting than a delicious stew that’s been left simmering on the stove. Here is a great Greek lamb stew recipe, that takes some simmering time, yet is really easy to prepare with just a short list of ingredients. The ingredients meld together into a delicious sauce that will keep you coming back for more!
Serve with our Authentic Greek Salad, red wine and bread.
Lamb Stew With Spinach & Garbanzos
Ingredients
- 1 pound lamb shoulder or stew meat, cut into 1-inch pieces
- salt and pepper
- 2 cloves fresh garlic, pressed
- 1/4 cup extra virgin olive oil
- 1 large onion, coarsely chopped
- 1 cup 1/2-inch pieces peeled carrots
- 1 can garbanzo beans (chickpeas), drained 15 ounces
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 tbsp. fresh lemon juice
- 10 ounces bag spinach, stems removed and chopped
Instructions
- Sprinkle lamb with salt, pepper, and garlic. 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.
- Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 5 minutes. Season with salt and pepper.
Nutrition
Calories: 271kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 3gCholesterol: 46mgSodium: 397mgPotassium: 897mgFiber: 4gSugar: 5gVitamin A: 12126IUVitamin C: 32mgCalcium: 107mgIron: 4mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making
vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
Made this for dinner tonight and it was Ama-zing! I used 1 pound of ground lamb and made little meatballs. Seared them to perfection. Healthy and filing.
That sounds like a great variation! I think I will give it a try.
There is no mention of spinach in the ingredients. I’m wondering how much spinach should we use?
Hi Sherie,
Thanks for catching that. The spinach has been added to the recipe!