Bowling, Lamb

I bowled yesterday. I hurt slightly so was probably favouring my left leg. My bowling was disastrous and someone suggested the bad leg was probably throwing off my balance. Thanks, that means it wasn't my fault, right? The only saving grace, I managed to get over 100 every game so I wasn't a total disgrace. I did hurt, but not as much as I had been, no way I could have bowled over the weekend.

Actually I don't feel much like blogging tonight so, think I will find a recipe to share and call it a night. Gotta get up early to go for blood work in the morning, diabetes and all that so will be heading to my pit early.

This one is for Ivy at Happy Whisk, she has recently discovered how delicious lamb can be. Don't know if she can eat everything listed, but knowing Ivy she can and will adapt.

Middle Eastern Lamb Stew

WebMD Recipe from EatingWell.com

Ingredients

• 1 1/2 pounds boneless lamb stew meat (shoulder cut), or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
• 1 tablespoon olive oil, or canola oil
• 4 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 large onion, chopped (or 2 medium)
• 1 28-ounce can diced tomatoes
• 3/4 cup reduced-sodium chicken broth
• 4 cloves garlic, minced
• 1 15 ounce can chickpeas, rinsed
• 6 ounces baby spinach
• freshly ground pepper to taste

Instructions

Step 1

Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.

Step 2

Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

Step 3

Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Have a great day