Middle Eastern lamb stew

Servings: 8 servings, about 1 cup each Prep Time: 40 mins Total Time: 4 hrs 15 mins Ingredients: 1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks 1 tablespoon olive oil, or canola oil 4 teaspoons ground cumin 1 tablespoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon salt Freshly ground pepper, to taste 1 large or 2 medium onions, chopped 1 28-ounce can diced tomatoes 3/4 cup reduced-sodium chicken broth 4 cloves garlic, minced 1 15- or 19-ounce can chickpeas, rinsed 6 ounces baby spinach Directions 1. 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. 2. 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. 3. 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. Tip: 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 information Calories 319, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 92 mg, Sodium 494 mg, Carbohydrate 15 g, Fiber 5 g, Protein 30 g, Potassium 238 mg. Daily Values: Vitamin A 25%, Vitamin C 30%, Iron 20%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet