Lamb Stew with Parsnips, Prunes, and Chickpeas

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

Ingredients

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