Middle Eastern Lamb Slow Cooker Soup
An exotic lamb slow cooker.
1/2 tsp ground cinnamon
1/4 tsp black pepper
1/2 cup beef broth
1/2 wedge yields lemon juice (1 tbsp)
2 tsps ginger root, grated
1 large onion, chopped
14 1/2 oz diced tomatoes, undrained
15 oz garbanzo beans, drained and rinsed
1 lb lean leg of lamb, cut into chunks
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well.
Cover and cook on low for 7 to 8 hours.
Stir in lemon juice and let stand for 5 minutes for flavors to blend.
Serve as stew in bowls, yields about 1 1/2 cups per serving.
Note: add a pinch of saffron threads, with the seasonings to tint this stew which will give it a slightly hot-sweet taste.
in 1 serving of Middle Eastern Lamb Slow Cooker Soup.
, 42% carbs, 39% protein.
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