Recipes
Middle Eastern Lamb Stew
- Lamb
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
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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
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1 tablespoon olive oil, or neutral oil, such as canola or avocado
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4 teaspoons ground cumin
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1 tablespoon ground coriander
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¼ teaspoon cayenne pepper
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¼ teaspoon salt
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Freshly ground pepper, to taste
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1 large or 2 medium onions, chopped
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1 28-ounce can diced tomatoes
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¾ cup reduced-sodium chicken broth
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4 cloves garlic, minced
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1 15- or 19-ounce can chickpeas, rinsed
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6 ounces baby spinach
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