Lamb Stew with Parsnips, Prunes, and Chickpeas

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

Ingredients

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

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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