Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas and Figs
(from austincook’s recipe box)
Serves 8 people
Categories: Stew
Ingredients
- 1 tsp olive oil
- Cooking spray
- 1.5 lbs boneless leg of lamb, trimmed and cubed
- 4 cups onion, sliced and separated into rings
- 13/4 cups water, divided
- 5 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp saffron threads, crushed
- 1/4 tsp ground allspice
- 1/8 tsp ground red pepper
- 1 (3-inch) cinnamon stick
- 1 can (14 oz) beef broth
- 1 can (15.5 oz) chickpeas, drained
- 2 cups baby carrots
- 1 cup golden raisins
- 1/2 cup dried figs, halved
- 2 tbsp chopped fresh mint
- 1 tsp salt
Directions
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Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
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Add half of lamb; sauté 8 minutes or until browned.
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Remove from pan.
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Repeat procedure with remaining lamb.
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Return first batch of lamb to pan.
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Add onion, ¼ cup water and garlic to pan; cook 4-5 minutes or until lightly browned, scraping the pan to loosen brown bits.
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Add cumin, coriander, ginger, saffron, allspice, pepper and cinnamon; cook 30 seconds, stirring constantly.
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ir in broth and 1.5 cups water; bring to a boil.
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Cover, reduce heat, and simmer 1 hour.
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Stir in chickpeas, carrots, raisins and figs; cover and simmer 20 minutes or until carrots are tender.
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Stir in mint and salt.