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Crockpot: MIDDLE EASTERN LAMB SLOW COOKER SOUP - Thank you Virginia!
Core Recipe
Servings | 4
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

1 pound lean leg of lamb, stew meat, cut in 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

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.)

cblessum on 8/2/2007