Lamb And Potato Stew With Spinach - cooking recipe

Ingredients

3 medium potatoes, unpeeled, cut into thick wedges
2 large onions, thickly sliced
2 large carrots, thickly sliced
4 cloves garlic, thinly sliced
2 1/2 lbs boneless leg of lamb, cubed
1 1/2 cups chicken stock
1 can (15 oz) tomato puree
4 sprigs fresh thyme
2 cups baby spinach leaves

Preparation

Place potato, onion, carrot, garlic and lamb in a 4 1/2-quart slow cooker. Stir in stock, tomato puree and thyme. Cook, covered, on low, for 6 hours.
Discard thyme. Stir in spinach leaves; season to taste.