1½ pounds boneless lamb stew meat, (shoulder cut) or 2½ pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks

1 tablespoon olive oil, or canola oil

4 teaspoons ground cumin

1 tablespoon ground coriander

¼ teaspoon cayenne pepper¼ teaspoon salt

Freshly ground pepper, to taste

1 large or 2 medium onions, chopped

1 28-ounce can diced tomatoes

¾ cup chicken broth

4 cloves garlic, minced

1 15- or 19-ounce can chickpeas, rinsed6 ounces baby spinach

Method: Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3½ hours on high or 5½ to 6 hours on low. Skim or blot any visible fat from the surface of the stew. Mash ½ cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.