Lamb Stew with Parsnips, Prunes, and Chickpeas

Lamb Stew with Parsnips, Prunes, and Chickpeas
Photo by Scott Phillips

Ingredients

  • 1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
  • 2 Tbs. unsalted butter or olive oil
  • ½ cup tomato purée
  • 1 large yellow onion, cut into small dice
  • Kosher salt and freshly ground black pepper
  • 1 three-inch cinnamon stick
  • 3 lb. boneless leg of lamb, cut into 1-inch cubes
  • + 12 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 medium carrots, cut into 3-inch pieces
    • 1 medium yellow onion, peeled and stuck with 1 whole clove
    • 2 tsp. cumin seed, toasted and ground
    • 1 bay leaf
    • 1 Tbs. chopped fresh cilantro or flat-leaf parsley
    • 18 pitted prunes, halved
    • 2 tsp. coriander seed, toasted and ground
    • 2 cups cooked chickpeas, rinsed if canned
    • ½ tsp. cayenne
    • 1 Tbs. paprika
    • 4 medium cloves garlic, roughly chopped

Position a rack in the center of the oven and heat the oven to 350°F. Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, a...

View full recipe at Fine Cooking

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