1 - Add the lamb to a casserole and cook over high heat.

2 - When browned, remove from the heat and set aside.

3 - Keep a tablespoon of fat in the casserole and discard the rest.

4 - Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.

5 - Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan.