February 17, 2018
Comfort Food, Soups/Stews, Beans,
Chickpeas/Garbanzo, Lamb/Mutton, Vegetables, Spinach, Pantry/Shelf, Fall/Autumn, Potluck, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From Recipe + July '17."
Heat oil in a large heavy based saucepan over moderately high heat and add the lamb anc cook and turn for 3 minutes or until browned and transfer to a heatproof plate.
Add onion, carrot and celery to pan and cook and stir for 5 minutes or until soft and add tomato paste, chilli and garlic and cook and stir for 1 minute or until fragrant.
Add the water, crumbled stock cubes and rosemary and return lamb to pan and bring to the boil and reduce heat and simmer covered for 2 hours or until lamb is very tender.
Remove lamb from pan and when cool enough to handle, shred meat from the bones.
Return the shredded lamb to the pan and add the chickpeas and spinach and cook and stir for 2 minutes or until heated through.
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