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Middle Eastern Lamb Stew
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.

Ingredients
Directions
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
Tips
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
Serving Size:
about 1 cup Per Serving:
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.
Exchanges:
1/2 starch, 1 vegetable, 3 lean meat
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