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Ingredients
  • 1 pound lamb shoulder or stew meat, cut into 1-inch pieces
  • salt and pepper
  • 2 cloves fresh garlic, pressed
  • 4 tablespoons extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup 1/2-inch pieces peeled carrots
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup canned chicken broth
  • 1/2 cup tomato sauce
  • 2 tablespoons fresh lemon juice
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