Middle Eastern Lamb Stew

By sunitagt

Per serving (1 cup each): 319 calories; 15 g fat (5 g sat, 6 g mono); 92 mg cholesterol; 15 g carbohydrates; 30 g protein; 5 g fiber; 494 mg sodium; 238 mg potassium.

Ingredients

• 10 oz Lamb, boneless, trimmed of fat
• 1 Tbsp Olive Oil
• 1 tsp ground cumin
• 2 tsp ground corriander
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• Pepper to taste
• 1 medium onion, chopped
• 1 14 oz can diced tomatoes
• 1/2 cup beef broth
• 2 cloves minced garlic
• 8 oz chickpeas, rinsed
• 3 oz cilantro

Details

Servings 4
Preparation time 15mins
Cooking time 21mins
Adapted from eatingwell.com

Preparation

Step 1

1. Place lamb in a 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.

3. 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.

4. Skim or blot any visible fat from the surface of the stew. Mash 1/4 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with cilantro. Cover and cook on high until the cilantro is wilted, about 5 minutes.