WW Middle Eastern Lamb Slow Cooker Soup - 6 pts 1 pound lean leg of lamb, stew meat, cut in 1-inch chunks 1/2 cup fat-free beef broth 1 large onion(s), chopped 1 large garlic clove(s), minced 14 1/2 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
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours. Stir in lemon juice and let stand for 5 minutes for flavours to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.) POINTS® Value: 6 Servings: 4 Preparation Time: 20 min Cooking Time: 480 min Level of Difficulty: Easy Source: Weight Watcher International Formatted by Chupa Babi in MC: 01.15.07 Looking for something a bit more exotic? Add a pinch of saffron threads, available in gourmet food stores and finer supermarkets, with the seasonings to tint this stew gold. They'll also give it a slightly hot-sweet taste. [Non-text portions of this message have been removed]
