Ingredients
- 1 pound lamb (trimmed and cut into 1 inch pieces, I used lamb stew meat)
- 3/4 teaspoon salt
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth (one 14 1/2 ounce can)
- 24 ounces tomatoes (4 tomatoes, cut into 1 inch pieces)
- 1 can (15 1/2 ounce) garbanzo beans (drained and rinsed, chickpeas)
- 2 pounds butternut squash (peeled, seeded and cut into 2 inch pieces)
How to Make
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Step 1: Spray a skillet with nonstick spray and set over medium-high heat. Sprinkle lamb with 1/2 teaspoon salt and add lamb to skillet, cooking in batches if needed, cook stirring until lamb is browned (5 minutes). Transfer to slow-cooker. The slow cooker I used was a 5 quart slow cooker.
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Step 2: Add onion, garlic and spices (-cayenne) and remaining 1/4 teaspoon salt to skillet and cook until onion softens (only a few minutes). Add broth to skillet and cook stirring for another minute. Add mixture to slow cooker.
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Step 3: Add tomatoes and chickpeas to slow cooker and stir to combine all. Arrange squash on top.
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Step 4: Cover and cook on low for 8-10 hours.
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Step 5: If desired sprinkle servings with cilantro.
We hope you enjoy this recipe!
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