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Please Fave the Original Submission~here.

This definitely looks like something I would have to make, from !

Open For Critique / Constructive Criticism

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Middle Eastern Lamb Stew

1 1/2 lbs boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 Tbs olive oil, or canola oil
4 tsp ground cumin
1 Tbs ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 oz baby spinach

1. 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.

2. 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.

3. 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.

Source: http://www.eatingwell.com/recipes/m.....lamb_stew.html

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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being