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© Meredith Corporation. All rights reserved. Used with permission.
Cut lamb into 1-inch pieces. In a 4-quart Dutch oven cook half the lamb in 2 teaspoons oil over medium-high heat until browned, stirring occasionally. Remove lamb from pot. Add remaining 2 teaspoons oil to the pot. Add remaining lamb and the onion wedges. Cook until meat is browned, stirring occasionally. Drain off any fat. Return all of the lamb to the pot.
Add water and broth. Bring to a boil; reduce heat. Cover and simmer for 45 minutes to 1 hour. Add chickpeas, green beans, dried oregano (if using), dried rosemary (if using) and pepper. Return to a boil; reduce heat. Cover and simmer for 5 to 10 minutes or until lamb and green beans are tender.
Stir in spinach, tomatoes, tomato paste, fresh oregano (if using) and fresh rosemary (if using). Heat through. Ladle stew into bowls.