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20 minute dinner recipes

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Middle Eastern Lamb Stew


From EatingWell:  January/February 2008

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 4 1/4-6 3/4 hours



  1. 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.
  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 spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.


Per serving : 319 Calories; 15 g Fat; 5 g Sat; 6 g Mono; 92 mg Cholesterol; 15 g Carbohydrates; 30 g Protein; 5 g Fiber; 494 mg Sodium; 238 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat

Tips & Notes