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
  1. Place lamb in a 4-quart or larger slow cooker.
  2. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl.
  3. Coat the lamb with the spice paste and toss to coat well.
  4. Top with onion.
  5. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat.
  6. Pour over the lamb and onion.
  7. 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.
  8. Skim or blot any visible fat from the surface of the stew.
  9. Mash 1/2 cup chickpeas with a fork in a small bowl.
  10. Stir the mashed and whole chickpeas into the stew, along with spinach.
  11. Cover and cook on high until the spinach is wilted, about 5 minutes.
This stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas.