Middle Eastern lamb stew

Recipe Information

Ingredients

• 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

• 4 teaspoons cumin

• 1 tablespoon ground coriander

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon salt

• Freshly black pepper, to taste

• 1 large or 2 medium onions, chopped

• One 28-ounce can diced tomatoes

• 3/4 cup reduced-sodium chicken broth

• 4 cloves garlic, minced

• One 15- or 19-ounce can chickpeas, rinsed

• 6 ounces baby spinach

Directions

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

• Bring the 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 of chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with the spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Nutrition (per serving)

• Calories: 319 cal

• Total fat: 15g

• Saturated fat: 5g

• Monounsaturated fat: 6g

• Cholesterol: 92mg

• Sodium: 494mg

• Potassium: 238mg

• Carbohydrate: 15g

• Fiber: 5g

• Sugar: 0g

• Protein: 30g