Preparation time:  5 minutes. Cook time:  HIGH 3 to 4 hours or LOW 5 to 6 hours


     2         tablespoons olive oil

                          Salt and pepper

2-1/2      pounds Anderson Ranch – 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.