Updated Nov 24, 2014Chatelaine
cubed stewing lamb, or beef
garlic cloves, minced
carrots, thickly sliced
large potatoes, cut into quarters
onions, thinly sliced
hot-red-chili-flakes, or 1/4 tsp cayenne pepper
chicken broth, or bouillon
pitted green olives, optional
chickpeas, drained and rinsed (optional)
- Trim fat from meat, then cut into similar-size chunks. Place in bowl of slow cooker. Add garlic, carrots, potatoes, onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, broth and olives. Stir until well mixed.
- Cover and cook until meat is tender, 5 to 6 hours on high or 9 to 10 hours on low. Then stir in chickpeas and continue cooking until warmed through, 15 to 30 minutes. Excellent spooned over couscous or rice. Stew will keep well, covered and refrigerated, up to 2 days or freeze up to 1 month.