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.
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.
26 Reviews for Middle Eastern Lamb Stew
This was my fourth or fifth try to make something in a slow cooker, and what a delight it was! The only changes I made were to add some dried chillies to the mix ( I love my food hot and spicy:-) ). The sauce was beautiful, the lamb was so soft......I will definitely be making this dish again and again!
Made according to the instructions, this stew smells great but doesn't have much flavor, even the second day. I didn't have cayenne so I used a combo of smoked chipotle, chili, and curry powder, but it didn't help much. Also, the recipe says not to use lamb roast instead of chops because of dryness -- this wasn't exactly true for me. I found that using a trimmed lamb roast was actually preferable to duelling with bone-in chops. The meat was not dry at all and extremely tender.
Overall, this is a good recipe, but you really need to play with it to bump up the flavor.
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 retained more of the spice flavor - currently the flavor is mostly in the broth. For next time, I'll try to spice the lamb the night before and just let it sit in the refrigerator overnight.
It does taste better after sitting a few days. I served it over brown rice and it was delish!
I used lamb, and loved it. My first time cooking with lamb!