Lamb Stew

2 Tbsp. oil (olive or vegetable)
2 lb. boneless lamb, cut into 1-inch squares
1 leek, coarsely chopped, white part only
1 clove garlic, minced
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. fresh thyme, chopped
2 cups water
2 fresh green chiles, seeded and coarsely chopped
3 medium-sized potatoes, unpeeled and cut into 1-inch cubes
1 cup yellow summer squash, unpeeled and cut into 1-inch cubes
3/4 cup corn, fresh or frozen
2 cups fresh spinach, coarsely chopped

In a large saucepan or dutch oven, brown half of the meat, onion and garlic in oil over medium-high heat. Remove from pan and brown second half of meat, onion and garlic. Return the first batch to the pan; add the salt, pepper, thyme, 2 cups water, chiles, potatoes, squash and corn. Cover, reduce the heat and simmer 20 minutes, or until vegetables are tender. Now add the spinach, cover and simmer an additional five minutes. Serve in bowls. Serves 4 to 6.