Lamb stewed slowly over a fire has been a Mediterranean tradition for thousands of years. In an anonymous Andalusian cookbook, a book you can find on-line that dates from the 13th century, a slow cooked lamb is described. Besides lamb, this dish includes spinach, coriander, caraway, olive oil, butter, cheese, and bread crumbs.
The lamb and spinach dish below uses Chermoula, a Morrocan spice blend featuring fresh cilantro, smoked paprika, onion, and garlic. The modern version of slow cooking is the crock pot. No longer do we need to add wood every 20 minutes to keep the fire going throughout the day. This is one of our favorite and easiest lamb dishes. Spend 20 minutes preparing in the morning, pop everything in the slow cooker, come back in 6 hours and the meal is done.
Here is the recipe for the Chermoula.
Photo credit: Bill Bradley
Lamb and Spinach with Chermoula (in slow cooker)
- 1 pound lamb, cut into bite sized pieces
- 10 ounces spinach, stems removed
- 28 ounces can diced tomatoes
- 1 tbsp. butter
- 1/2 cup water
- 1 batch chermoula
- 1 cup red wine
Calories: 298kcalCarbohydrates: 8gProtein: 15gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 291mgPotassium: 732mgFiber: 2gSugar: 4gVitamin A: 4648IUVitamin C: 26mgCalcium: 104mgIron: 4mg