Middle Eastern Lamb Slow Cooker Stew (7 points)

By Realtychick

Ingredients

• 1 pound lean leg of lamb, stew meat, cut into 1-inch chunks
• 15 oz canned chickpeas
• 14 1/2 oz canned diced tomatoes, undrained
• 1/2 cup(s) canned beef broth
• 1 large onion, chopped
• 1 clove garlic clove, minced
• 2 tsp ginger root, freshly grated
• 1 tsp table salt
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 Tbsp fresh lemon juice

Preparation

Step 1

Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on low for 7 to 8 hours.


Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.