Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make this dish, aromatic with spices, up to two days ahead, and store it in the refrigerator. Reheat before serving; you can keep it warm in a slow cooker. Ingredients:
1 teaspoon olive oil |
cooking spray |
1 1/2 pounds boneless leg of lamb, trimmed and cubed |
4 cups onion, 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 threads, crushed |
1/4 teaspoon ground allspice |
1/8 teaspoon ground red pepper |
1 (3-inch) cinnamon stick |
1 (14-ounce) can less-sodium beef broth |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
2 cups baby carrots |
1 cup golden raisins |
1/2 cup dried figs, halved |
2 tablespoons chopped fresh mint |
1 teaspoon salt |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until lightly browned, scraping the pan to loosen browned bits. Add cumin, coriander, ginger, saffron, allspice, pepper, and cinnamon; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in chickpeas, carrots, raisins, and figs; cover and simmer 20 minutes or until carrots are tender. Stir in mint and salt.
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