Lamb Stew with Parsnips, Prunes, and Chickpeas

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

Ingredients

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

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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