Middle Eastern Lamb Stew

Made it,
Loved it.

Serving size 8

Prep Time

Total Time 4HR15MIN

Ingredients

1 ½ lb boneless lamb stew meat (shoulder cut) or 2 1/2 pound lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 Tbsp olive oil or canola oil
4 tsp freshly ground pepper to taste
1 Tbsp ground coriander
¼ tsp cayenne pepper
¼ tsp salt
freshly ground pepper
1 large or 2 medium onion, chopped
1 can 28-ounce diced tomatoes
¾ cup reduced-sodium chicken broth
4 cloves garlic, minced
1 can 15- to 19-ounce chickpeas, rinsed
6 oz baby spinach

Directions

1. Place lamb in a 4-quart or larger 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. 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.

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.