Indian Lamb Stew

Source: Paleo Slow Cooking: Gluten Free Recipes Made Simple.

This was sooooo good.  This is the first time I made this.  I needed a change and had not made anything lamb for months.  This will also make a lot of leftovers.  So we will probably have a few meals with this and assorted vegetables.  My plan was to make Paleo rice to go along with this with Indian spices, but I didn't have time, so I just steamed some asparagus to go along with this as a side dish.  It was perfect.

2 cinnamon sticks, whole
4 lbs of boneless leg of lamb (I bought this at Costco.  They are supposed to have the grass fed, but I couldn't find it).
1 medium onion, chopped
4 medium carrots, chopped
1 TBS cumin
1 TBS coriander
1 tsp cayenne pepper
2 TBS fresh ginger, minced
1 tsp dried ginger
4 garlic cloves, minced

1. Place the cinnamon sticks on the bottom of the slow cooker.

2. Place the lamb in the slow cooker on top of the cinnamon sticks (I cut the fat off the top as much as I could.  I sliced the leg of lamb into about 3-4 oz chops.  This worked well, then I spread them in two layers in the slow cooker on top of the cinnamon sticks).

3. chop the onion and carrots, and place them on top of the lamb in the slow cooker.

4. Mince the garlic and ginger, and add them to slow cooker.  I sprinkled them on top of the lamb chops.

5. Add the remaining spices.

6. Cover and cook on low for eight hours or on high for 4 hours.

I loved this!  It was easy and delicious.

This has 4 WW points per serving (based on a 4 oz serving).