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

  1. Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.

  2. Add half of lamb; sauté 8 minutes or until browned.

  3. Remove from pan.

  4. Repeat procedure with remaining lamb.

  5. Return first batch of lamb to pan.

  6. Add onion, ¼ cup water and garlic to pan; cook 4-5 minutes or until lightly browned, scraping the pan to loosen brown bits.

  7. Add cumin, coriander, ginger, saffron, allspice, pepper and cinnamon; cook 30 seconds, stirring constantly.

  8. ir in broth and 1.5 cups water; bring to a boil.

  9. Cover, reduce heat, and simmer 1 hour.

  10. Stir in chickpeas, carrots, raisins and figs; cover and simmer 20 minutes or until carrots are tender.

  11. Stir in mint and salt.

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