Slow Cooker Moroccan Lamb Stew
Over medium heat, add 1 tablespoon oil to a large non-stick pan. Season lamb with salt and pepper and cook, in batches if necessary, until browned on all sides, about 6 minutes.
Transfer browned lamb to slow cooker.
Add remaining 1 tablespoon oil to pan (if necessary) then add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne. Cook until softened, about 8 minutes.
Add broth and tomatoes and 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 high for 3 to 4 hours.
Remove lid and stir in chopped greens until wilted, about 1 minute.
lamb shoulder chops, bones removed, visible fat trimmed and cut into 1-inch chunks
medium onion, chopped
garlic cloves, minced
low-sodium chicken broth
diced tomatoes, do not drain
chickpeas, drained and rinsed
swiss chard, spinach or kale, roughly chopped