Middle Eastern lamb stew
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 1 1/2 cup(s) boneless lamb stew meat, shoulder cut*
- 1 tablespoon(s) olive oil
- 4 teaspoon(s) ground cumin
- 1 tablespoon(s) ground coriander
- 1/4 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) salt
- freshly ground pepper to taste
- 1 large or 2 medium onions
- 1 can(s) diced tomatoes (28 oz)
- 3/4 cup(s) chicken broth
- 4 clove(s) garlic minced
- 1 can(s) chickpeas, 15 or 19 oz rinsed
- 6 ounce(s) baby spinach
- 1. Place lamb in slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
- 2. 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.
- 3. 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 the spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.
- *If you cannot find shoulder meat, don't substitute lamb leg as it tends to dry out during cooking. Instead, purchase lamb shoulder chops and debone them. Serve over couscous or bulgar and serve with a salad.
This recipe is a personal recipe added by PeggyCourtright and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note