|POINTS® Value: 6 |
Preparation Time: 20 min
Cooking Time: 480 min
Level of Difficulty: Easy
Works with Simply Filling
|Fresh ginger and ground cinnamon give this stew a sweet bite. It's an easy recipe: just toss everything into your slow cooker and set it on low.|
|1 pound(s) 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(s), chopped|
| ||1 large garlic clove(s), 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|
- 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.
- Looking for something exotic? Add a pinch of saffron threads, available in gourmet food stores and some supermarkets, to tint this stew gold.