This Indian-inspired lamb recipe is full of vegetables and exotic tasting spices. Served over chickpeas, it's a delicious and filling meal.
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.
4 lean protein, 2 vegetable, 1 1/2 fat, 1 starch