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Slow Cooker Lamb and Lentil Stew with Warm Spices
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless lamb shoulder, cut into 1-inch pieces
  • 1 cup dried green lentils, rinsed
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the lamb pieces, lentils, onion, carrots, and garlic in the slow cooker.
  • Add the diced tomatoes with their juices and pour in the chicken broth.
  • Stir in the cumin, coriander, cinnamon, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the lentils are soft.
  • Taste and adjust salt if needed, then sprinkle with fresh parsley before serving.

Notes

For thicker stew, mash a few lentils against the side of the pot with a spoon near the end of cooking. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. If the lamb cut has more fat, trim it before adding to keep the broth from becoming greasy.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker