Lamb and Garbanzo Bean Curry

Ingredients

12 ounces boneless lamb shoulder roast
2 tablespoons all-purpose flour1⁄4 teaspoon salt
1 cup chopped onion (1 large)
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon curry powder
11⁄2 cups reduced-sodium chicken broth
1 15-ounce can garbanzo beans, rinsed and drained
1 14.5-ounce can tomatoes, undrained and cut up
4 cups coarsely chopped spinach


Steps

1. Trim fat from meat. Cut meat into 1-inch pieces. In a plastic bag
combine flour and salt. Add meat pieces, a few at a time, shaking to
coat.

2. In a large saucepan or Dutch oven cook onion and garlic in hot oil
over medium heat about 4 minutes or until onion is tender. Add meat;
cook and stir for 4 to 5 minutes or until meat is brown. Stir in curry
powder; cook and stir for 30 seconds more.

3. Add broth to saucepan. Bring to boiling; reduce heat. Simmer,
covered, for 20 minutes, stirring occasionally. Stir in garbanzo beans
and tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 10
minutes more or until meat is tender, stirring occasionally. Remove
from heat. Add spinach, stirring just until wilted.