North African Crock Pot Lamb Stew

We blog about this recipe here.

North African Crock Pot Lamb Stew

The spice list may seem lengthy but it gives the stew its special flavor.  Besides, those are all spices you can use over and over.

  • 2 lbs lamb stew meat (shoulder is best) cut into about 2″ pieces
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp smoked paprika
  • 1/4 tsp pepper
  • 1/4 tsp red chile flakes
  • 2 tsp Diamond kosher salt
  • 1 c water
  • 1 c chicken broth
  • 1 15.5 oz can cannellini beans, drained and rinsed
  • about 1/2 bag (4-5 oz) frozen spinach (either chopped or whole) – or use it all
  • rice and pita bread for serving

Mix together all of the spices and then coat the lamb pieces with the spice mix.

Put the spiced lamb in the crock pot along with the water and chicken broth.  Cook on high for about 4 hours – or until the lamb is just fork tender.  Don’t cook it so long that the lamb becomes mushy.

Add the white beans and spinach and continue cooking for another 20 minutes or so.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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