Persian Lamb

This recipe is easy to make and has lots of flavor. I have made this dish for a number of parties and it is always a crowd pleaser.

Ingredients:

• 2 to 3 lbs. boneless lamb, cubed
• 4 cloves chopped garlic
• 1 (6 oz.) can chickpeas
• 2 Tbsp. tomato paste
• 1 large bunch flat leaf parsley, cleaned and chopped
• juice of 2 large lemons
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions:

Brown Lamb and add to crock pot with all remaining ingredients. Cook 6 to 7 hours on low or 4 to 5 hours on high until meat is tender. I like to serve this dish over basmati rice.

Note: This recipe can be prepared the night before. Just take the crock pot out of the fridge in the morning and turn the crock pot on!

By Pamela from South Hadley, MA