Mediterranean Lamb Stew - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Name: Mediterranean Lamb Stew - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Ingredients: 1 1/4 pounds’ lamb shoulder or stew meat, cut into 1-inch pieces; Kosher or sea salt; 3 tablespoons olive oil; 1 cup, coarsely chopped onion, about 1 medium; 1 cup peeled and chopped (1/2-inch pieces) carrots, about 2; 1 cup chopped (1/2-inch pieces) celery ribs; 2 tablespoons, minced garlic, about 3 cloves; 2 bay leaves; 5 sprigs of thyme and/or rosemary; 2 cups homemade or low-sodium chicken broth; 1 cup tomato puree; 1 15-ounce can garbanzo beans (chickpeas or another white bean), drained and well-rinsed; 10 ounces’ baby spinach (or other dark leafy greens, roughly chopped); 2 tablespoons pitted and diced olives; freshly ground black pepper; ½ lemon cut into wedges; Cooked brown rice or whole wheat noodles

oldwayspt.org

Pat dry the lamb. Generously salt the lamb on all sides. In a large, heavy-bottomed pot over medium-high, heat the oil and deeply brown the lamb on all sides. R

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Ingredients

1 1/4 pounds’ lamb shoulder or stew meat, cut into 1-inch pieces
Kosher or sea salt
3 tablespoons olive oil
1 cup, coarsely chopped onion, about 1 medium
1 cup peeled and chopped (1/2-inch pieces) carrots, about 2
1 cup chopped (1/2-inch pieces) celery ribs
2 tablespoons, minced garlic, about 3 cloves
2 bay leaves
5 sprigs of thyme and/or rosemary
2 cups homemade or low-sodium chicken broth
1 cup tomato puree
1 15-ounce can garbanzo beans (chickpeas or another white bean), drained and well-rinsed
10 ounces’ baby spinach (or other dark leafy greens, roughly chopped)
2 tablespoons pitted and diced olives
freshly ground black pepper
½ lemon cut into wedges
Cooked brown rice or whole wheat noodles