My brother gave me an electric crockpot and my son was begging for some lamb so this turned out to be a great marriage. If you don’t have a crockpot, simmering on the stove would probably work just as well.
Once I got into the recipe I discovered I didn’t have any coriander so I threw in some cinnamon instead. Of course, I must have just gone brain dead because obviously coriander is cilantro and I always have cilantro. In spite of it all, it turned out to be a tasty dish.
1 lb lamb shoulder chops, trimmed and cut into smallish chunks
Mix together and toss with the meat:
1 Tbsp olive oil
4 tsp cumin
1 Tbsp coriander (cilantro)
¼ tsp cayenne pepper (I would put a little more)
¼ tsp salt (don’t really need it if you are using the full strength chicken broth)
Several turn of the pepper mill
1 large onion, chopped (I used a red one)
28-oz diced tomatoes
¾ cup chicken broth (I used half a cube in boiling water)
4 cloves minced garlic
1 can cooked chickpeas (garbanzo beans)
Mash about ¾ cup of the beans
6 oz fresh spinach, chopped
Put the spiced up meat into the crockpot, top with chopped onion.
Heat tomatoes, chicken broth and garlic in a saucepan and bring to a simmer.
Pour the tomato mixture over the meat.
Cover and cook 3 hours on high or 5 hours on low, until meat is tender.
Mix in the mashed chickpeas, whole chickpeas, and spinach
Cook an additional 5-10 minutes until headed and spinach has wilted.
Serve over rice.
Leftover note. We had this the next day as a sauce for gnocchi and it was really pretty good.