1 lamb shoulder roast, 2-3 lb.
32 oz. beef or chicken broth / stock, canned or homemade
1 large can whole tomatoes or diced tomatoes
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
6-8 large green olives, sliced
1/2 c. raisins, regular or golden
2 T. dried minced onion or 1/2 c. yellow onion, finely chopped
1 T. cumin
2 t. smoked paprika
2 t. ground coriander
kosher salt to taste
1 1/2 c. brown rice - short, medium, or long-grained
2 1/3 c. water
2 t. olive oil or unsalted butter
1/2 t. salt
For the stew: Place roast in slow cooker. Add all stew ingredients except for the salt. Cook on low 6-8 hours or high 4-6 hours or until meat is tender enough to fall off the bone. When tender, use tongs to remove meat from the slow cooker and place on a cutting board. Remove and discard excess fat, cartilage, and bone. Shred meat and return to slow cooker. Add salt to taste.
For the rice: Preheat oven to 375. In 8 x 8 glass baking dish, pour rice evenly over bottom. Bring water to a boil and pour over rice. Add oil and salt, stir to distribute. Cover tightly with foil. Bake for 1 hour, let sit for 5 minutes, then fluff with a fork.
To serve: Place rice in bottom of soup bowls, label stew over rice.
Recipes by Katrina
If I'm not doing chores, running kids around, or working, you are sure to find me in my kitchen! Feeding my family well is one of my favorite ways I love them. I am also a registered dietitian, so I tend toward recipes that feature whole foods bursting with flavor!