Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Cooking Light. Per 3/4 c. serving: 310 calories, 6.2 g fat, 21.4 g protein, 44.5 g carb, 6.6 g fiber, 49 mg cholesterol. Ingredients:
1 teaspoon olive oil |
1 1/2 lbs boneless leg of lamb, trimmed and cubed |
4 cups onions, sliced and separated into rings |
1 3/4 cups water, divided |
5 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon ground ginger |
1/4 teaspoon saffron thread, crushed |
1/4 teaspoon ground allspice |
1/8 teaspoon cayenne pepper |
1 cinnamon stick (3-inches) |
1 (14 ounce) can beef broth |
1 (15 1/2 ounce) can chickpeas, drained |
2 cups baby carrots |
1 cup golden raisin |
1/2 cup dried fig, halved |
2 tablespoons chopped fresh mint |
1 teaspoon salt |
Directions:
1. Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
2. Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
3. Repeat procedure with remaining lamb.
4. Return first batch of lamb back to pot so that all the lamb is now in the pot.
5. Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
6. Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
7. Stir in broth and 1 1/2 cups water; bring to a boil.
8. Cover, lower heat, and simmer 1 hour.
9. Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
10. Stir in mint and salt.
11. This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
12. May reheat in a slow-cooker or on the stove-top if desired.
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