Middle Eastern Lamb Stew

I'm fairly new to the cooking community... and I love it! I'm a stay-at-home dad due to being disabled and I'm looking to learn whatever I can about cooking and baking. These recipes are not mine!

1 ½ pounds boneless lamb stew meat (shoulder cut), or 2 ½ pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks

1 tablespoon olive oil, or canola oil

4 teaspoons ground cumin

1 tablespoon ground coriander

¼ teaspoon cayenne pepper

¼ teaspoon salt

1 large onion, chopped (or 2 medium)

1 28-ounce can diced tomatoes

¾ cup reduced-sodium chicken broth

4 cloves garlic, minced

1 15 ounce can chickpeas, rinsed

6 ounces baby spinach

freshly ground pepper to taste

Directions at webmd.com

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