Middle Eastern Lamb Stew

• 1 1/2 pounds lamb stew meat
• 2 1/2 pounds lamb shoulder chops
• 1 tablespoon olive oil or canola oil
• 4 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• freshly ground pepper to taste
• 1 onions medium large or 2, chopped
• 28 ounces diced tomatoes
• 3/4 cup reduced sodium chicken broth
• 4 cloves garlic minced
• 19 ounces chickpeas rinsed
• 6 ounces baby spinach

1. Place lamb in a 4-quart or larger slow cooker. Place on "low" heat.
2. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
3. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
4. Cover and cook until the lamb is very tender, (3 to 3 1/2 hours on high or) 5 1/2 to 6 hours on low. Skim or blot any visible fat from the surface of the stew.
5. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

lamb stew meat, lamb shoulder chops, olive oil, ground cumin, ground coriander, cayenne pepper, salt, freshly ground pepper, onions, tomatoes, chicken broth, garlic, chickpeas, baby spinach

Taken from www.yummly.com/recipe/Middle-Eastern-Lamb-Stew-1666854 (may not work)