Middle East Lamb Stew


1 1/2 pounds lamb, stew meat - or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon oil, olive, extra virgin - or canola oil
4 teaspoons cumin, ground
1 tablespoon coriander, ground
1/4 teaspoon pepper, cayenne
1/4 teaspoon salt
pepper, black ground - to taste
1 large onion(s) - chopped, (or 2 medium)
28 ounces tomatoes, diced
3/4 cup broth, chicken, less sodium
4 clove(s) garlic – minced
1 can(s) beans, garbanzo (chickpeas) - 15- or 19-ounce can, rinsed
6 ounces spinach, baby


Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.

Bring 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 chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.