Photo of Middle Eastern Lamb Slow Cooker Soup by WW

Middle Eastern Lamb Slow Cooker Soup

3 - 4
PersonalPoints™ per serving
Total Time
8 hr 20 min
20 min
8 hr
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


Uncooked lean and trimmed lamb leg(s)

1 pound(s), stew meat, cut in 1-inch chunks

Fat-free beef broth

½ cup(s)

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

1 clove(s), large, minced

Canned diced tomatoes

14½ oz, undrained


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

Fresh lemon juice

1 tbsp(s)


  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.)