Monday, November 9, 2009

Middle Eastern lamb stew

Although this stew can be made by just throwing all the ingredients into the slow cooker and letting it simmer for the day (still adding the chickpeas and spinach at the end), it will be much more flavorful if you've got the time to brown the meat and cook the spices first!

Middle Eastern Lamb Stew
Olive oil
1 to 1 1/2 lb lamb meat
2 t cumin seeds
2 t coriander
Cayenne pepper to taste
Salt & pepper
Onion, chopped
2 cloves of garlic, minced
28 oz can of diced tomatoes
1 c stock
20 oz can of chickpeas
6 to 8 oz spinach

Brown the lamb in the olive oil. Add the spices, onions, and garlic and cook until softened. Place mixture in slow cooker over medium heat and add the tomatoes and stock, allowing to cook for 3 to 5 hours, until the lamb is very tender.

Just before serving, mash up about 1/2 the chickpeas with a fork and stir both mashed and whole chickpeas into the stew. Add the spinach and serve.

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