Middle Eastern Lamb Stew

(Originally Posted on the Geek Girl Mommie blog)

One of the things that has suffered since Little Lass has come into our lives has been how we eat. Trying to eke out time to cook as been tough, and we’re learning how to work it into our schedules. We know one thing for sure though. The crock pot/slow cooker isn’t just for winter anymore.

Original recipe was from Eating Well, what follows is our altered version:

Middle Eastern Lamb Stew


(image credit to Eating Well)

Ingredients

1 1/2 pounds boneless lamb stew meat
1 tablespoon olive oil or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 18-ounce can diced tomatoes
1 12-ounce can tomato paste
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Preparation

  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, tomato paste, 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.

Extra Notes

1) The original recipe had no tomato paste and a larger amount of diced tomatoes. We felt that the original might be a little too soup like so we added the paste for body. It worked out great and it was perfect for on top of rice.

2) We also added more spinach than they listed because we love spinach and we liked the extra color.

We loved the way this came out and we also love that there’s a lot of room for experimentation. Next time I think we’re going to try less onion and add mushrooms. If you try this and make changes of your own let me know how it goes! I’m always looking for new twists.

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