- 1 lb. Lean leg of lamb, stew meat, cut into 1 in. chunks
- 1/2 C canned beef broth
- 1 large onion chopped
- 1 large garlic clove, minced
- 1 (14.5 oz) canned diced tomatoes, undrained
- 15 oz. canned garbanzo beans, drained and rinsed
- 2 tsp. ginger root, freshly grated
- 1/2 tsp. ground cinnamon
- 1 tsp. table salt
- 1/4 tsp. black pepper
- 1 Tbsp. fresh lemon juice-maybe not—we like better without
Place lamb in a 5 quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on low setting for 7-8 hrs. Stir in lemon juice and let stand 5 min.