Middle Eastern Lamb Slow Cooker Stew
- Total Time
Fresh ginger and ground cinnamon give this stew a sweet bite. It's an easy recipe: just toss everything into your slow cooker and set it on low.
uncooked lean and trimmed lamb leg(s)1 pound(s), stew meat, cut into 1-inch chunks
chickpeas (15 oz)15 oz
canned diced tomatoes14 ½ oz, undrained
canned beef broth½ cup(s)
uncooked onion(s)1 large, chopped
garlic clove(s)1 clove(s), large, minced
ginger root2 tsp, freshly grated
table salt1 tsp
ground cinnamon½ tsp
black pepper¼ tsp
fresh lemon juice1 Tbsp
- 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.