|Preparation Time||30 Minutes|
|Cook Time||10 Minutes|
|Total Time||40 Minutes|
|Diet||Low Calorie; Low Carb|
1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil
4 teaspoons cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
One 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
One 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach
Place the lamb in a 4-quart or larger slow cooker. Mix the oil, cumin, coriander, cayenne pepper, salt, and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with the onion.
Bring the tomatoes, broth, and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup of chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with the spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.
Calories: 319 cal
Saturated fat: 5g
Monounsaturated fat: 6g