Middle Eastern lamb slow cooker stew
Uncooked lean and trimmed lamb leg(s)
1 pound(s), stew meat, cut into 1-inch chunks
Chickpeas (15 oz)
Canned diced tomatoes
14½ oz, undrained
Canned beef broth
1 large, chopped
1 large clove(s), minced
2 tsp, freshly grated
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.