Ingredients
1 1/2 lb leg of lamb, trimmed and cut into 1-inch pieces
1 small onion, minced
2 garlic cloves, minced
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
1 lemon, zest finely grated and fruit cut in half
2 tsp extra-virgin olive oil
1 (15-oz) can chickpeas, rinsed and drained
12 oz baby spinach (12 cups)
1/4 tsp salt
Preparation
In a large bowl, combine lamb, onion, garlic, cayenne, cinnamon, cumin, pepper, lemon zest, and oil. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add lamb mixture and cook, stirring, 5 to 6 minutes, or until lamb is browned on the outside and still slightly pink on the inside. Transfer lamb to a plate, cover loosely with foil, and keep warm. Return the pan to medium-high heat. Add chickpeas and spinach, if batches if necessary, and cook until spinach is wilted and mixture is warm, 3 to 5 minutes. Return lamb to the pan and stir to combine and just reheat. Remove pan from the heat and stir in salt and generous squeeze of lemon. Serve warm.
