Subj : BH&G 2327
To   : ALL
From : DAVE DRUM
Date : Tue Apr 06 2021 15:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Middle Eastern Lamb Stew
 Categories: Lamb/mutton, Vegetables, Greens, Chilies
      Yield: 4 Servings
 
  1 1/2 lb Boneless lamb stew meat; in
           - 1" chunks
      1 tb Oil
      4 ts Ground cumin
      1 tb Ground coriander
    1/2 ts Cayenne pepper
    1/4 ts Salt
           Fresh ground pepper
      1 lg Onion; chopped
     28 oz Can diced tomatoes
    3/4 c  Chicken broth
      4 cl Garlic; minced
     19 oz Can chickpeas; rinsed
      6 oz Baby spinach
 
  Place lamb in a 4 quart or larger slow cooker. Mix oil,
  cumin, coriander, cayenne, salt and pepper in a small
  bowl. Coat the lamb with the spice paste and toss to coat
  well. Top with onion.
  
  Bring tomatoes, broth and garlic to a simmer in a medium
  saucepan over medium-high heat. Pour over the lamb and
  onion. Cover and cook until the lamb is very tender, 3 to
  3 1/2 hours on high or 5 1/2 to 6 hours on low.
  
  Skim or blot any visible fat from the surface of the stew.
  Mash 1/2 cup chickpeas with a fork in a small bowl. Stir
  the mashed and whole chickpeas into the stew, along with
  spinach. Cover and cook on high until the spinach is
  wilted, about 5 minutes.
  
  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.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I have a penchant for a traditional post piss-up English doner kebab.
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