Middle Eastern Lamb Stew
1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil, or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach
Place lamb in a 4-quart or larger slow cooker.
Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl.
Coat the lamb with the spice paste and toss to coat well.
Top with onion.
Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat.
Pour over the lamb and onion.
Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Skim or blot any visible fat from the surface of the stew.
Mash 1/2 cup chickpeas with a fork in a small bowl.
Stir the mashed and whole chickpeas into the stew, along with spinach.
Cover and cook on high until the spinach is wilted, about 5 minutes.
Pairs Well With
This stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas.