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    Middle Eastern Lamb Stew


    • 1 1/2 pounds boneless lamb stew meat (shoulder cut), or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
    • 1 tablespoon olive oil, or canola oil
    • 4 teaspoons ground cumin
    • 1 tablespoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • 1 large onion, chopped (or 2 medium)
    • 1 28-ounce can diced tomatoes
    • 3/4 cup reduced-sodium chicken broth
    • 4 cloves garlic, minced
    • 1 15 ounce can chickpeas, rinsed
    • 6 ounces baby spinach
    • freshly ground pepper to taste


    Step 1
    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.
    Step 2
    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.
    Step 3
    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.

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