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Middle Eastern Lamb Stew

Middle Eastern Lamb Stew
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  • 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
  • 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
  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.
  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.
  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.
Nutritional Information

Makes: 8 servings
Serving Size: 1 cup
  • Calories319
  • Fat15 g
    • Saturated fat5 g
  • Cholesterol92 mg
  • Carbohydrates15 g
    • Dietary fiber5 g
  • Protein30 g
  • Sodium494 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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