Lamb Stew with Parsnips, Prunes, and Chickpeas

Ingredients

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