lamb stew

1 1/2 lbs boneless lamb stew meat, (shoulder cut), in 1 inch chunks
1 tbsp evoo
4 tsp ground cumin
1 tbsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
pepper, to taste
1 onion, chopped
1 28-oz can diced tomatoes
3/4 cup chicken broth
4 cloves garlic, minced
1 15-oz can chickpeas, drained
6 oz baby spinach

1. place lamb in a braising pot. mix in oil, cumin, coriander, cayenne, salt and pepper, ensuring the lamb is well coated with the spice paste. top with onion.

2. in a separate saucepan, bring tomatoes, broth and garlic to a simmer over medium-high heat. then pour over the lamb and onion. cover and cook until the lamb is very tender, 3 1/2 hours on about 250 in the oven.

3. mash 1/2 cup chickpeas with a fork in a small bowl. stir the mashed and whole chickpeas into the stew, along with spinach. cover and cook on high until the spinach is wilted, about 5 minutes.