Tuesday, September 22, 2009

Middle Eastern Lamb Slow Cooker Stew

POINTS® Value: 6
Servings: 4
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.

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