This stew is a flavor explosion and works as delicious comfort food.
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Prep: 5 mins
Yields: 6 servings
2 tbspolive oil
Salt and pepper
1 1/2 lbsAmerican Lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 tbspminced fresh ginger root
1/2 cupslow sodium chicken broth
1 can diced tomatoes, do not drain
1 can chickpeas, drained and rinsed
6 ouncesSwiss chard, spinach or kale, rough chopped
1In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Season lamb with salt and pepper. Cook, in batches if necessary, until browned on all sides, about 6 minutes. Transfer browned lamb to slow cooker insert.
2Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne. Cook until softened, about 8 minutes. Add broth and tomatoes; bring to a boil.
3Add mixture to slow cooker along with chickpeas and raisins. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours.
4Remove lid; stir in chopped greens until wilted, about 1 minute. Serve with whole wheat couscous and a dollop of Greek yogurt.
*Cook time: HIGH 3 to 4 hours or LOW 5 to 6 hours
Recipe and image provided by the American Lamb Board