Slow Cooker Moroccan Lamb Stew

Serving Size: serves 6
Prep Time: 5 minutes
Cook Time: 4 - 6 hours

Ingredients

2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 pounds lamb shoulder chops, bones/fat removed, cut to 1in
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 tablespoon cumin
2 teaspoons coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1 1/2 cups low-sodium chicken broth
1 can diced tomatoes and juice
1 can chickpeas, drained and rinsed
1/4 cup raisins
6 ounces swiss chard, spinach or kale, roughly chopped

Instructions

Over medium heat 1 tablespoon of oil in a large, non-stick skillet. 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 insert. 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 micture 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.

Serve with whole-wheat couscous and a dollap of greek yogurt.