Middle Eastern Lamb Stew

4.2
(11)
11 Reviews

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.

By
Patsy Jamieson
Patsy Jamieson
Patsy Jamieson

Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
3756736.jpg
Cook Time:
40 mins
Additional Time:
3 hrs 35 mins
Total Time:
4 hrs 15 mins
Servings:
8
Yield:
8 servings, about 1 cup each
Nutrition Profile:
Low-Carb Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium High-Protein Gluten-Free Low-Calorie
Jump to Nutrition Facts
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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 canola oil

  • 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

Directions

  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.

Tips

Make Ahead Tip: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refr

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Originally appeared: EatingWell Magazine, January/February 2008

Nutrition Facts (per serving)

253 Calories
14g Fat
12g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 cup
Calories 253
% Daily Value *
Total Carbohydrate 12g 5%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 19g 39%
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 59mg 20%
Vitamin A 2155IU 43%
Vitamin C 16mg 18%
Folate 58mcg 14%
Sodium 412mg 18%
Calcium 98mg 8%
Iron 3mg 18%
Magnesium 54mg 13%
Potassium 570mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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