Name: Slow Cooker Moroccan Lamb Stew
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; Salt and pepper; 1.50 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; 0.25 tsp cinnamon; 0.25 tsp cayenne; 0.50 low sodium chicken broth; 1 can diced tomatoes, do not drain; 1 can chickpeas, drained and rinsed; 0.25 cup raisins; 6 Swiss chard, spinach or kale, rough chopped

CategoryLamb ShoulderCuisineAmerican

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

Yields1 Serving

Prep Time5 mins

2 tbsp olive oil

Salt and pepper

1.50 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

0.25 tsp cinnamon

0.25 tsp cayenne

0.50 low sodium chicken broth

1 can diced tomatoes, do not drain

1 can chickpeas, drained and rinsed

0.25 cup raisins

6 Swiss chard, spinach or kale, rough chopped

In 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.

Add 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.

Add 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.

Remove 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

Ingredients