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Middle Eastern Lamb Stew

January/February 2008

Your rating: None Average: 3.7 (162 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

25 Reviews for Middle Eastern Lamb Stew

07/21/2011
Delish!!!

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!

Easy and tasty
Comments
04/10/2011
Not great, but all right

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.

Comments
11/10/2010
Anonymous

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.

Comments
02/28/2010
Anonymous

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!

Comments
02/24/2010
Anonymous

We used beef instead of lamb and it turned out perfectly. It tasted even better as left-overs the next day.

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