Prep
Time
5 M

Cook
Time
3-6 H

Serving
Size
6

Slow Cooker Moroccan Lamb Stew

Instructions

1

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.

2

Transfer browned lamb to slow cooker.

3

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.

4

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.

5

Remove lid and stir in chopped greens until wilted, about 1 minute.

Ingredients

2 tbs

2½ lbs

olive oil

lamb shoulder chops, bones removed, visible fat trimmed and cut into 1-inch chunks

1

4

1 tbs

2 tsp

¼ tsp

¼ tsp

1½ cups

1 can

1 can

¼ cups

6 oz

medium onion, chopped

garlic cloves, minced

cumin

coriander

cinnamon

cayenne

low-sodium chicken broth

diced tomatoes, do not drain

chickpeas, drained and rinsed

raisins

swiss chard, spinach or kale, roughly chopped