Ingredients:

  • 2 lbs lamb shoulder, cut into 1.5-inch cubes
  • 1 tablespoon olive oil (for marinade)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for cooking)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable or chicken broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 2 tablespoons fresh lemon juice
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a bowl, combine olive oil, cumin, coriander, cinnamon, salt, and pepper. Add lamb cubes and coat well. Allow to marinate for at least 10 minutes.
  2. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  3. Increase heat to medium-high. Add marinated lamb to the pot and sear until browned on all sides (about 5-7 minutes).
  4. Add sliced carrots and diced bell pepper to the pot; sauté for a few minutes. Stir in canned tomatoes and broth.
  5. Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  6. Add chickpeas and spinach, cooking until the spinach wilts (about 5 minutes). Stir in lemon juice just before serving.
  7. Taste and adjust seasoning as needed. Garnish with fresh parsley and enjoy!