Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 1/2 tsp. ground ginger
• 1 tsp. curry powder
• 1 tsp. pepper
• 1 Tbsp. ground coriander
• 1 Tbsp. cumin
• 1 tsp. coarse salt
• 2 lbs. lamb shoulder, well-trimmed and cut into 1-inch cubes (about 1 lb. after trimming)
• 1 lb. baby carrots
• 2 cups unsalted chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp. tomato paste
• 1 (15 or 16 oz.) can chickpeas, rinsed
• 1/3 cup golden raisins
• 2 Tbsp. honey
• 1/4 cup toasted slivered almonds
• Chopped fresh cilantro for garnish

Directions

1. In a small bowl, mix together the ginger, curry powder, pepper, coriander, cumin and salt. Place lamb cubes in a resealable plastic bag; sprinkle spice mixture over lamb and turn to coat. Let lamb stand 30 minutes. Place lamb in a 4-quart or larger slow cooker. Add carrots, broth, onion, garlic, tomato paste, chickpeas, raisins and honey. Cover and cook on low 4 to 5 hours. top with almonds and sprinkle with cilantro. Serve immediately.

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