This is a light Lamb Stew with Spinach and Carrots recipe that is perfect for any weeknights and even Sunday dinner. Unlike the ordinary stew, there are no potatoes in sight. Only leafy vegetables and carrots for vitamins, flavor, and color.
[vc_row][vc_column][vc_column_text]Part of what is simple about this dish is its versatility. You can substitute spinach for any preferred leafy greens. The only concern is cooking time. Spinach cooks very quickly and adds depth to the lamb. The slight bitterness of the spinach adds definition to the lamb while the sweetness of the carrots add subtleties and binds all the ingredients together.
First, you start with marinating the meat which is very crucial. When you marinate meat for a few minutes or hours, the fragrance of the herbs and spices not only add flavors, but they tenderize the meat as well.
The meat is then halfway cooked with the marinade and with NO water added. The tomatoes make their entrance to add a bit of color. And lastly, the spinach and carrots to seal all the flavors together.
Before I leave you, the same technique works for beef as well. There are a lot of substitution opportunities here, for leafy vegetables and types and cuts of meats. Stews, in my opinion, should be made with fresh ingredients only.
This brings us to the tomatoes. I have kind of ditched canned tomato paste and canned tomato sauce. Organic or not, fresh tomatoes are healthier and taste better. Not to forget my original gourmet hot sauce that makes this recipe a superstar in your kitchen.