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Middle Eastern Lamb Stew

January/February 2008

Your rating: None Average: 3.7 (215 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

26 Reviews for Middle Eastern Lamb Stew

01/18/2016
Anonymous
Tasty, but needed a bit more ethnic flavor.

This was in incredibly easy soup to prepare.

I doubled it seeing as I had come across a great price on boneless lamb leg. DO NOT pay attention to the part where it says not to use leg meat if that's what you prefer using. I have always used leg meat for stews and it has never, ever been dry. It's super tender every time.

I doubled the recipe because soup goes a long way in our house. I also added a 6 ox can of tomato paste (use 3 oz if you're doing a single batch) and used beef stock instead because that's what I happened to have in the house.

As far as spices went, I looked up commonly used Middle Eastern spices and there is a long list of them, including turmeric and allspice. I added a teaspoon of each per batch and it made for a more well rounded Middle Eastern flavor.

Instead of bulgar, we had it over couscous.

Very easy, minimal prep
Comments
11/25/2014
Anonymous
Delicious, fragrant, and easy!

I got 1.5 lbs of lamb stew meat from the butcher and tossed it in the seasonings in a plastic freezer bag, and left it in the fridge over night. I added more seasonings than was called for, at least a tablespoon each of coriander and cumin. I kept dashing in more of each spice, and pepper, until all the lamb stew meat was completely heavily coated in spice mixture.

I sauteed onion, garlic, and a couple of carrots - left them in their own container in the fridge overnight, then put those in the bottom of the slow cooker and added one DRAINED 28-oz can of tomatoes. Then the broth, then I topped with the lamb meat and cooked on low for 9 hours (while I was at work).

Afterwards I added a full drained 15 oz can of chickpeas which I mashed all of in a food processor. I didn't add the greens. It was the perfect amount of liquid and it was a delicious, hearty, fall stew. The lamb meat was so tender.

easy, low fat, high protein
Comments
09/28/2014
Anonymous
Truly enjoyed this!

I just tossed everything into the crockpot - did not bother simmering the tomatoes, broth and garlic. Because it was a little watery, I decided to add a cup of rice an hour before it was finished, and that made it nice and thick.

I also bought bone-in lamb accidentally, so I ended up with about a pound of lamb, and I think that was good as lamb is pretty flavorful. I think more would have made it over powering.

Definitely will make again. I was careful to cook on low for only 6 hours. I hate overcooked crockpot food.

Simple and delicious
Comments
09/08/2014
Anonymous
Tasty

I had some boneless leg of lamb steaks that the butcher cut too thin. I decided to cut them up into chunks. I added extra fresh ground coriander (5 tsp), extra cumin (4 tsp), extra garlic (6 cloves) and 2 very large onions I did not pre-saute anything. I used 1/4 cup organic chicken bouillon paste with out adding extra water(the onions and tomato will create the extra liquid). I let it cook on high all day. When the stew was done we separated most of the stew and liquid to cover in a serving dish and added couscous to the remaining liquid in the crock pot, letting that cook for 5 min. Sprinkled finishing sea salt to taste and a Mediterranean spice called Ras el Hanout which put it over the edge of fantastic! This is a keeper, even for me. I am not partial to over cooked meats.

Simple & Quick don't forget your crock pot liner for no mess clean up
Comments
03/04/2014
Anonymous
Smells like an Old Shoe

This lamb stew smells like an old shoe and tastes pretty terrible too. I can barely stomach it but I'm trying to finish it so as not to waste all the lamb. I followed the recipe exactly. Yuck.

the bread I ate as a side was good
Comments (2)

3 comments

Anonymous wrote 26 weeks 5 days ago

You may not be used to cumin,

You may not be used to cumin, the smell of lamb, or both. Sometimes they can be overwhelming for individuals who aren't used to cooking with them.

Anonymous wrote 1 year 2 weeks ago

Oh my.... You are probably

Oh my.... You are probably not used to Indian cuisine.....I guess if you think about it, and have never had it, it may have smelled that way. But~ what a wonderful old shoe! YUM!!!

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