Middle Eastern Lamb Slow Cooker Soup

Bahan-bahan

• 1/2 sdt ground cinnamon
• 1/4 sdt black pepper
• 1/2 cup beef broth
• 1/2 hasil irisan lemon juice (1 tbsp)
• 2 sdt ginger root, grated
• 1 besar onion, chopped
• 1 lb lean leg of lamb, cut into chunks
• 14 1/2 ons diced tomatoes, undrained
• 15 ons garbanzo beans, drained and rinsed

Cara memasak

1. Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well.
2. Cover and cook on low for 7 to 8 hours.
3. Stir in lemon juice and let stand for 5 minutes for flavors to blend.
4. Serve as stew in bowls, yields about 1 1/2 cups per serving.
5. Note: add a pinch of saffron threads, with the seasonings to tint this stew which will give it a slightly hot-sweet taste.