Advertisement

Middle Eastern Lamb Stew

January/February 2008

Your rating: None Average: 3.7 (132 votes)

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.



READER'S COMMENT:
"So easy and very, very tasty. I'm new to slow cooking and this is the 4th recipe I've tried. It is by far the most flavorful. The combination of spices is delicious. My only thought for improvement is that it would be nice if the lamb...
Middle Eastern Lamb Stew Recipe

23 Reviews for Middle Eastern Lamb Stew

10/15/2012
Anonymous
Excellent!

I made this with dry chickpeas and lentils (with the lamb). I soaked the peas and lentils in water for about 6 hours, drained them and added them to the crock pot. I cooked everything for about 5 hours on high. Served with mashed potatoes (we'd had rice and pasta just earlier this week). My 7 year old didn't care for it due to the onions, and my husband liked it. I loved it. Our 1.5 yr old didn't like it. I'll make it again and increase the spices a little. Next time I'll probably make it with either venison or goat.

Smelled wonderful.
Comments
09/11/2012
Anonymous
Bland Disappointment

I'm surprised by the number of comments about spiciness on here. I found it to be quite bland and feel it needed more "oomph." I would probably cut out the chicken broth (not necessary - too watery) and double the spice rub. I might even let the meat marinate overnight for more flavor. Esentially it was just "meh," all around.

Colorful presentation
Comments
08/04/2012
Anonymous
Excited!

This stew seems very worth it... Slow roasting it now and altered the recipe to increase flavor, leaving the spare bones in the crockpot. Used crushed red pepper rather than cayenne and it won't end up so spicy but have a zest to it. Been eating alot of lamb dishes and this seems the most complex mixture of savory flavors. EXCITED!

Flavorful
Comments
07/08/2012
Too Spicy

Overall I am content with this meal, it was my first time cooking in a crock pot so I wasn't sure how it would turn out. i followed the instructions word for word, and I think the cayenne pepper portion is too much, which caused the spicy taste.
Did anyone find this meal as spicy as I did?

The lamb was very tender and delicious.
Food is served.
Comments
07/08/2012
Anonymous
Great Lamb stew meal, but too spicy!

I followed the instructions word for word, and used measuring cups/spoons to perfection but unfortunately the meal was very very spicy. Is it the cayenne pepper that caused my meal to become spicy?
I served it with couscous and raisins, see picture.

The lab was very delicious, it came out pretty tender.
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner