Middle Eastern Lamb Stew
I tried this recipe from: EatingWell - January/February 2008. It was a really healthy and very hearty stew. My personal tip - I cooked this stew in the pot for 6 hours on low and added another teaspoon or two of Cayenne Pepper; put it in the fridge overnight - and scraped off all of the meat fat the next day Before heating it back up. Amazing. Very spicy for sure.
"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." - "Eating Well"; (Jan/Feb 2008)
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. Refrigerate in separate covered containers for up to 1 day.
Nutrition Per serving: 319 calories; 15 g fat (5 g sat, 6 g mono); 92 mg cholesterol; 15 g carbohydrates; 30 g protein; 5 g fiber; 494 mg sodium; 238 mg potassium. Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Iron (20% dv). Carbohydrate serving. Exchanges: 1/2 starch, 1 vegetable, 3 lean meat.