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Middle Eastern Lamb Stew


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.

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  • 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


Servings 4
Preparation time 15mins
Cooking time 21mins
Adapted from


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.

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