Post by amirah on May 9, 2007 11:29:55 GMT -5
Middle Eastern Lamb Slow Cooker Soup
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 480 min
Level of Difficulty: Easy
Looking for something a bit more exotic? Add a pinch of saffron threads, available in gourmet food stores and finer supermarkets, with the seasonings to tint this stew gold. They’ll also give it a slightly hot-sweet taste.
1 pound lean leg of lamb, stew meat, cut in 1-inch chunks
1/2 cup fat-free beef broth
1 large onion(s), chopped
1 large garlic clove(s), minced
14 1/2 oz canned diced tomatoes, undrained
15 oz canned garbanzo beans, drained and rinsed
2 tsp ginger root, freshly grated
1/2 tsp ground cinnamon
1 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lemon juice
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.
Stir in lemon juice and let stand for 5 minutes for flavours to blend.
Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 480 min
Level of Difficulty: Easy
Looking for something a bit more exotic? Add a pinch of saffron threads, available in gourmet food stores and finer supermarkets, with the seasonings to tint this stew gold. They’ll also give it a slightly hot-sweet taste.
1 pound lean leg of lamb, stew meat, cut in 1-inch chunks
1/2 cup fat-free beef broth
1 large onion(s), chopped
1 large garlic clove(s), minced
14 1/2 oz canned diced tomatoes, undrained
15 oz canned garbanzo beans, drained and rinsed
2 tsp ginger root, freshly grated
1/2 tsp ground cinnamon
1 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lemon juice
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.
Stir in lemon juice and let stand for 5 minutes for flavours to blend.
Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)