Tuesday, January 25, 2011
A few months ago my dear friend Jackie handed me this amazing recipe from her purse. It’s a recipe from Weight Watchers, of all places! What I like about this recipe is that the ingredients are unique to my slow cooker. Before this recipe I hadn’t cooked lamb in my crockpot, nor had I used cinnamon in my crock pot (or chickpeas). This recipe also keeps well in the refrigerator, so I almost always double the recipe to make extra for leftovers. And yes, I’m a fan of the slow cooker. Some days I don’t have time to create an elaborate dish. I feel it’s totally okay to throw ingredients into a crockpot, and come home to a savory delicious dinner.
The main addition I have to this recipe is that I serve the stew over a bed of polenta. The polenta adds a little texture and fills me up a little more than the lamb and chickpeas. Plus, the stew juices soak into the polenta - - yumm.
Middle Eastern Lamb Slow Cooker Stew
Adapted from Weight Watchers
1 pound lean leg of lamb (lamb shank or lamb top round)
15 oz. canned chickpeas (drained and rinsed)
14 oz. canned diced tomatoes (undrained)
½ cup beef broth
1 large onion, chopped
1-2 Garlic cloves (minced or pressed)
2 tsp ginger root (freshly grated)
1 tsp table salt
½ tsp ground cinnamon
¼ tsp black pepper
1 Tbsp fresh lemon juice
Cut lamb into 1-inch chunks. Place lamb and remaining ingredients into a 5-quart slow cooker (except for lemon juice). Stir well. Cover and cook on low for 7 to 8 hours.
When cooking is complete, squeeze fresh lemon into the stew. Serve over warm polenta.