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

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.

How to Make It

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.

Ratings & Reviews

mandofan's Review

Robinl929
January 22, 2013
Really good and surprisingly easy. Don't overcook the lamb; it must SIMMER and NOT boil. Takes about 30 minutes to cook carrots until tender.

Robinl929's Review

mandofan
January 06, 2009
Very good lamb stew. Great sweet, spicy mix. I used less liquid overall and added a bit of liquid from the chickpeas as thickener. Served with naan and a salad. Great winter meal.