Middle Eastern Lamb Slow Cooker Soup
0
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 8 hr • Serves: 4 • Difficulty: Easy
Looking for something a bit more exotic? Add a pinch of saffron threads, available in gourmet food stores and finer supermarkets, to tint this stew gold. They'll
Ingredients
Uncooked lean and trimmed lamb leg
1 pound(s), stew meat, cut in 1-inch chunks
Canned fat-free beef broth
½ cup(s)
Onion
1 large, chopped
Garlic
1 clove(s), large, minced
Canned diced tomatoes
14½ oz, undrained
Chickpeas
15 oz, drained and rinsed
Ginger root
2 tsp(s), freshly grated
Ground cinnamon
½ tsp(s)
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Fresh lemon juice
1 tbsp(s)
Instructions
1
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.
2
Stir in lemon juice and let stand for 5 minutes for flavours to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)
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