Core Recipe Servings | 4 Preparation Time | 20 min Cooking Time | 480 min Level of Difficulty | Easy
soups | 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 into 1-inch chunks 1/2 cup canned 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
Instructions
1. 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. 2. Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
