Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs

Ingredients

  • 1 teaspoon salt
  • 1 ½ pounds boneless leg of lamb, trimmed and cubed
  • ½ cup dried figs, halved
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 5 garlic cloves, minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon saffron threads, crushed
  • + 13 more ingredients
    • 2 tablespoons chopped fresh mint
    • 1 (3-inch) cinnamon stick
    • 1/8 teaspoon ground red pepper
    • 2 cups baby carrots
    • 1 ¾ cups water, divided
    • 4 cups onion, sliced and separated into rings
    • ½ teaspoon ground ginger
    • 1 teaspoon olive oil
    • 1 (14-ounce) can less-sodium beef broth
    • ½ teaspoon ground cumin
    • Cooking spray
    • 1 cup golden raisins
    • ¼ teaspoon ground allspice

Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until...

View full recipe at My Recipes

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