Nutrition per serving may change if servings are adjusted.
1 teaspoon fennel seeds, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
1 pound boneless leg of lamb, trimmed of fat and cut into 1½-inch pieces
2 tablespoons canola oil
¾ cup water
3 medium carrots, thinly sliced (1½ cups)
2 stalks celery, thinly sliced (1 cup)
1 medium onion, chopped ( ½ cup)
1 medium zucchini, chopped (1¼ cups)
3 cloves garlic, minced
1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 cup reduced sodium chicken broth
1 tablespoon flour
4 cups packaged fresh baby spinach
1 teaspoon garam masala
2 tablespoons snipped fresh cilantro and/or mint
In a large bowl combine fennel, coriander, cumin, salt, pepper and cinnamon. Add lamb pieces; toss to coat. In a large saucepan cook lamb in 1 tablespoon of the oil over medium heat until browned, stirring occasionally. Remove from the heat and carefully add the water to the lamb in saucepan. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until lamb is tender.
Meanwhile, in a large skillet cook carrots, celery and onion in remaining 1 tablespoon oil over medium heat for 5 minutes, stirring occasionally. Add zucchini and garlic. Cook about 5 minutes more or until vegetables are just tender. Stir in garbanzo beans. In a small bowl whisk together chicken broth and flour. Add to bean mixture. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Remove from the heat and stir in spinach and garam masala.
To serve, divide bean mixture among four serving plates. Top with lamb and sprinkle with cilantro and/or mint.