I used beef shoulder instead of lamb (lamb shoulder was really expensive!). Beef worked fine and the shoulder was tender. I added a layer of green pepper and eggplant above the onion - definitely a good addition. I also doctored up the seasonings to include minced ginger (about 3T), cinnamon and Isot Chili (dried turkish chili - smoky and yummy!) and then let it all marinate for about 45 minutes before layering in the other items. I also added orange zest and cinnamon stick to the tomato/broth mixture as well as some red wine and pomegranate juice (about 1/3c each). Extra seasonings and vegetables really made this dish sing!
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.
25 Reviews for Middle Eastern Lamb Stew
My husband and I just finished gobbling this up! It was sublime! So flavorful; the meat ended up so super tender!! The spices are awesome! I cut the recipe in half but used the whole amounts of spices for both of us and it was perfect!! My husband is Middle Eastern and he said this was better than his mother's lamb stew!! I served it over couscous...really wonderful and couldn't be easier!
This stew turned out amazing!! I added chipotle chiles in adobo and left the chick peas whole, served over a bed of Quinoa, there was't any left. This will be one of my staples for sure!
I found this dish to be full of flavor. I marinated the lamb in the spice mix for about a 1/2 hour before putting it in the crock pot. Also, I sauteed the garlic in olive oil for a few minutes before adding the tomatoes and chicken broth and simmering it. I didn't include the chick peas, but did throw in the spinach.
This dish was decent but i'm not in love with it. The lamb doesn't retain the flavor of the spice mix and i wonder if it'd be better to add more of the spices to the sauce. I think I may use a smaller can of tomatoes with some tomato paste instead to give it more thickness. Will probably make again but will play around with the seasonings to see if I can improve this.