Slow Cooker Moroccan Lamb Stew
Get out your slow cooker. Minimal effort creates a Moroccan-spiced stew that the entire family will want a bowl—or two—of.
- 2 Tbs olive oil
- Salt and pepper
- 2 1/2 lbs lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
- 1 med onion, chopped
- 3 cloves garlic, minced
- 1 Tbs fresh ginger, minced
- 1 Tbs cumin
- 2 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- 1 1/2 cups low-sodium chicken broth
- 1 can diced tomatoes and juice
- 1 can chick peas, drained and rinsed
- 1/4 cup raisins
- 6 oz Swiss chard, spinach, or kale, roughly chopped
- In a large non-stick skillet over medium heat, heat 1 tablespoon oil.
- Season lamb with salt and pepper.
- Cook, in batches if necessary, until browned on all sides, about 6 minutes.
- Transfer browned lamb to slow cooker insert.
- Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, ginger, cumin, coriander, cinnamon, and cayenne.
- Cook until softened, about 8 minutes.
- Add broth and tomatoes; bring to a boil.
- Add mixture to slow cooker along with chickpeas and raisins.
- Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
- Remove lid; stir in chopped greens until wilted, about 1 minute.
- Serve with whole wheat couscous and a dollop of Greek yogurt.
Calories from Fat 225 (59%)
(39%)Total Fat 25g
(49%)Saturated Fat 10g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrate 16g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.