Middle Eastern Lamb Stew

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg--it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

Nutrition Information

184 Calories

14g Carbohydrates

24g Protein

540mg Potassium

3g Fiber

10g Sugar

Ingredients

1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil, or neutral oil, such as canola or avocado
4 teaspoons ground cumin
1 tablespoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
¾ cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach