Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2004


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

310 calories; calories from fat 18%; fat 6.2g; saturated fat 1.8g; mono fat 2.5g; poly fat 0.6g; protein 21.4g; carbohydrates 44.5g; fiber 6.6g; cholesterol 49mg; iron 2.7mg; sodium 542mg; calcium 90mg.