Lamb Stew with Parsnips, Prunes, and Chickpeas

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

Ingredients

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