Ingredients

• 1 lb lean lamb leg or shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, cored and chopped
• 1 medium zucchini, cut into 1/2-inch half-moons
• 1 medium eggplant, cut into 1/2-inch cubes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup water or low-sodium vegetable broth
• 1 tsp sweet paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 cups fresh spinach, packed
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice

Instructions

1. 1.Pat the lamb cubes dry and season with salt, pepper, and 1/2 teaspoon of the paprika.
2. 2.Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add lamb in a single layer (cook in batches if necessary to avoid overcrowding) and sear until browned on all sides, about 5-7 minutes. Remove lamb and set aside.
3. 3.Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the skillet. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. 4.Stir in the remaining 1/2 teaspoon paprika and dried oregano, cook for 30 seconds. Add the chopped red bell pepper, zucchini, and eggplant. Cook, stirring occasionally, for 8-10 minutes until vegetables begin to soften.
5. 5.Return the seared lamb to the skillet. Add canned diced tomatoes (with their liquid) and 1/2 cup of water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the lamb is tender and vegetables are cooked through.
6. 6.Stir in the fresh spinach and cook just until wilted, about 2-3 minutes.
7. 7.Remove from heat. Stir in fresh parsley, fresh dill, and lemon juice. Taste and adjust seasoning if needed.
8. 8.Serve hot, as a complete, nutritious meal.

Nutrition Information

Why this recipe