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Home > Middle Eastern lamb stew

Middle Eastern lamb stew

Recipe Information

Servings 8
Preparation Time 30 Minutes
Cook Time 10 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Lamb
Category Meat
Meal Lunch; Dinner
Type Main Dish
Cuisine Middle Eastern
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.


Nutrition (per serving)

  • Calories: 319 cal

  • Fat: 15g

  • Saturated fat: 5g

  • Monounsaturated fat: 6g

  • Cholesterol: 92mg

  • Sodium: 494mg

  • Potassium: 238mg

  • Carbohydrate: 15g

  • Fiber: 5g

  • Sugars: 0g

  • Protein: 30g