|675 g (1½ lb) lean lamb, cut into ¾ in (2 cm) dice||2 x 14 oz (400 g) cans chickpeas, drained and rinsed|
|2 tbsp all-purpose flour||¾ cup dry white wine|
|1 tsp paprika||2 x 14 oz (400 g) cans diced tomatoes|
|6 tbsp olive oil||sea salt and freshly ground black pepper|
|2 large red onions, diced||1¼ lb (550 g) baby leaf spinach|
|6 garlic cloves, chopped|
Put the lamb, flour, and paprika in a mixing bowl and combine well. Heat the oil in a large heavy-based pot over medium heat, add the onions, and cook, stirring frequently, for 5 minutes, or until soft. Add the lamb and cook, stirring occasionally, for 5 minutes, or until evenly browned. Stir in the garlic and chickpeas and cook for 1 minute.
Pour in the wine and simmer for about 3 minutes, while the alcohol evaporates. Add the tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes. Season, stir in the spinach, and cook for 3 minutes.
Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags-4 portions per bag), seal, and freeze for up to 3 months.
To serve, defrost overnight in the refrigerator, transfer to a deep baking dish, cover, and put in a 350 F (180 C) preheated oven for 15 minutes. Or, microwave on High for 3 minutes, stir, and microwave for 3 minutes more, or until piping hot.
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