Created by ImPat on February 17, 2018
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Remove lamb from pan and when cool enough to handle, shred meat from the bones.
Step 5: Return the shredded lamb to the pan and add the chickpeas and spinach and cook and stir for 2 minutes or until heated through.