Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs

recipe
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 18 %
Fat 6.2 g
Satfat 1.8 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 21.4 g
Carbohydrate 44.5 g
Fiber 6.6 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 542 mg
Calcium 90 mg

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

Preparation

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.

Note:

David Bonom,

December 2004
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