Slow Cooker Moroccan Lamb Stew

March 4, 2016

This stew is a flavor explosion and works as delicious comfort food.

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Prep: 5 mins
Yields: 6 servings

Ingredients

2 tbsp olive oil

Salt and pepper

1 1/2 lbs American Lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks

1 medium onion, chopped

4 garlic cloves, minced

1 tbsp minced fresh ginger root

1 tbsp cumin

2 tsp coriander

1/4 tsp cinnamon

1/4 tsp cayenne

1/2 cups low sodium chicken broth

1 can diced tomatoes, do not drain

1 can chickpeas, drained and rinsed

1/4 cup raisins

6 ounces Swiss chard, spinach or kale, rough chopped

Directions

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

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