Country Lamb & Vegetable Stew

Magic with leftover lamb. The flavor is distinctive and rich, but more of a vegetable than a meat stew.
Serves 4-6

3 tablespoons olive oil
1 large onion, chopped
1 1/2 tablespoons chopped garlic
1/2 pound cooked lamb, cubed into 1/2” pieces
2 cups chopped tomatoes
3 cups chicken stock
1 16 oz. package frozen spinach
3 large carrots, peeled and cut into chunks
2 bay leaves
1 16 ounce can Cannellini beans, drained
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Heat the onion in a large stockpot over medium heat and cook for 5 minutes, or until onion is translucent and soft. Add the garlic and carrots and cook for another 5 minutes, stirring. Add other ingredients and simmer for 1 hour.

This is delicious served with couscous.

Tod Dimmick - tastingtimes.com