Photo of Middle Eastern lamb slow cooker stew by WW

Middle Eastern lamb slow cooker stew

Total Time
8 hr 10 min
10 min
8 hr
Fresh ginger and ground cinnamon give this comforting, hearty stew a sweet bite. What is even better: This is an incredibly easy recipe—just toss everything into your slow cooker in the morning, set it on low, and then let your slow cooker do all the work. Your house will smell amazing when you open the door. For a deeper, more robust flavor, add a pinch of saffron threads, which will also tint this stew gold. You can find it in gourmet food stores and some supermarkets. You will need half of a lemon to yield enough fresh juice for this recipe.


Uncooked lean and trimmed lamb leg

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

Canned chickpeas

15 oz

Canned diced tomatoes

14½ oz, undrained

Canned beef broth

½ cup(s)


1 large, chopped


1 large clove(s), minced

Fresh ginger

2 tsp, freshly grated

Table salt

1 tsp

Ground cinnamon

½ tsp

Black pepper

¼ tsp

Fresh lemon juice

1 Tbsp


  1. 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.
  2. Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.