Rating: 3.77 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.

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  • Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

  • Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Tips

Make Ahead Tip: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refr

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

about 1 cup
253 calories; protein 19.3g; carbohydrates 12.4g; dietary fiber 4.6g; sugars 2.9g; fat 14.2g; saturated fat 5.1g; cholesterol 58.8mg; vitamin a iu 2154.7IU; vitamin c 16.2mg; folate 57.8mcg; calcium 97.8mg; iron 3.3mg; magnesium 54.1mg; potassium 569.8mg; sodium 411.9mg; thiamin 0.7mg.

1/2 starch, 1 vegetable, 3 lean meat

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