2 tablespoons olive oil
Salt and pepper
2-1/2 pounds American Lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 tablespoon cumin
2 teaspoons coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1-1/2 cups low sodium chicken broth
1 can diced tomatoes, do not drain
1 can chickpeas, drained and rinsed
1/4 cup raisins
6 ounces Swiss chard, spinach or kale, rough chopped
In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Season lamb with salt and pepper. Cook, in batches if necessary, until browned on all sides, about 6 minutes. Transfer browned lamb to slow cooker insert.
Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne. Cook until softened, about 8 minutes. Add broth and tomatoes; bring to a boil.
Add mixture to slow cooker along with chickpeas and raisins. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours.
Remove lid; stir in chopped greens until wilted, about 1 minute. Serve with whole wheat couscous and a dollop of Greek yogurt.
PREP TIME: 5 Minutes
COOK TIME: 3 to 4 Hours on high/5 to 6 Hours on low