Lamb and Spinach Stew

Lamb and spinach stew

2 lb of lamb shoulder
2 bags of fresh or 4 boxes of frozen chopped Spinach
Salt and Pepper
½ tsp of all spice
½ tsp of Cinnamon
2 bay leaves
½ tsp of Cardamom
2 onion cut in small pieces
2 14oz cans of garbanzo beans

1. Wash the lamb pieces with some salt and a little vinegar.
2. Bring to boil and rinse.
3. Sautee the lamb pieces with onions and a little Olive oil
4. Add water to cover and boil until lamb is tender.
5. In the mean time add salt, pepper, the bay leaves, cardamom, and cinnamon to the boiling water.
6. If you have fresh spinach you need to cut the stems off and wash the leaves very carefully. Place in a deep pot and soak with water then rinse and strain.
7. If you using frozen, just defrost and add to the pot on low heat until water is almost drained.
8. Add another chopped onion and sauté with olive oil until green color turns darker.
9. When the meat is well cooked, add the Spinach to it and the garbanzo beans after you wash and strain them. Let it cook all together and add salt and pepper if needed.
10. Also add more water if needed but not too much.
11. Cook for another 30 min and serve over rice. Sprinkle with lemon juice.

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