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Saturday, February 05, 2011

Middle Eastern Lamb Stew

Low-Cal But Still Lovely
I found this delicious Middle Eastern Lamb Stew on the Weight Watchers website. They specify a crock-pot, but I don’t have or want a slow cooker. So I've adapted the recipe to make on the stovetop. I chose this recipe because lots of folks who watch their weight eat so much chicken they get crazy and think that's their only option, but everything in moderation works. And lamb is a great choice. If you can afford it, try the local organic lamb available at the farmers' market and high-end stores in town, it is just delicious. This recipe is 7 points a 1 1/2 cup serving for those who care.

1 pound lean leg of lamb, stew meat, cut into 1-inch chunks
15 oz canned chickpeas
14 1/2 oz canned diced tomatoes, undrained
1/2 cup canned beef broth
2 medium onions, chopped
3 large garlic cloves, minced
2 tsp ginger root, freshly grated
1 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp black pepper
1 Tbsp fresh lemon juice

Spray a thick-bottomed, heavy casserole with olive oil and sauté the onions until tender, about 5 minutes. Add the garlic and cook 2 minutes more. Now add lamb cubes and brown an all sides. Add tomato juice, beef broth, spices, and ginger and simmer covered on low for 2 hours, until the lamb is tender. Add the chickpeas and simmer 10 minutes more. Add the lemon juice. Adjust seasonings and serve. You could also add carrots, peppers, and some heat if you would like. Serve over spaghetti squash or pasta or rice, if you have the points. Like most stews, this is best made the day before and reheated.