Wednesday, March 2, 2011

Middle Eastern Lamb Stew – Slow Cooker

Here is a delicious, quick and easy recipe for you to enjoy, when you’re pressed for time.  Freshly grated Ginger Root and Ground Cinnamon give this stew a sweet and tangy bite.  Just toss everything into your slow cooker, turn it on low, and in about seven to eight hours it’s ready to serve.

From our kitchen to yours.  Enjoy the adventure.


Middle Eastern Lamb Stew
1 pound Lean Leg of Lamb, Stew meat, cut into 1 inch cubes

15 oz. canned Chickpeas (Garbanzo Beans)

14 ½ oz. canned diced tomatoes, undrained

½ cup Beef Broth

1 large Onion, chopped

2 cloves Garlic, minced

2 tsp Ginger Root, freshly grated

1 tsp Salt, or to taste

½ tsp ground Cinnamon

¼ tsp Black Pepper, freshly ground

1 Tbsp Lemon Juice, fresh


Place Lamb in a 5 quart slow cooker.  Add remaining ingredients, except Lemon Juice, stir well.  Cover and cook on low for 7 – 8 hours.  Stir in Lemon Juice and let stand for about 5 minutes for the flavors to blend.  Fresh steamed asparagus finish this dish perfectly, without any added points.

Yields 4 servings, about 1 ½ cups per serving.  PointsPlus value per serving is 7. Prep time is 20 minutes.  Cooking time is about 480 minutes (8 hours).  Level of difficulty is Easy. 

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

No comments:

Post a Comment