Lamb Stew With Lemon And Figs Recipe

Name: Lamb Stew With Lemon And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb boneless leg of lamb, cut into 1-inch cubes; 1 pack of saffron powder (about 1/16 teaspoon), dissolved in 1/2 cup warm water; 5 tablespoons olive oil; 1 lb onions, thinly sliced; 1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise; 4 garlic cloves, minced; 1 teaspoon minced peeled fresh ginger; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground coriander; 1/8 teaspoon cayenne pepper; 1 14oz can diced tomatoes in juice; 1 cup dried figs, stems trimmed, cut in half; 2-2 1/2 cups low-salt chicken broth; 2 teaspoons sugar; salt and ground black pepper to taste; 3 tablespoons chopped fresh mint (for garnish)

Servings: persons

3 lb boneless leg of lamb, cut into 1-inch cubes
1 pack of saffron powder (about 1/16 teaspoon), dissolved in 1/2 cup warm water
5 tablespoons olive oil
1 lb onions, thinly sliced
1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 14oz can diced tomatoes in juice
1 cup dried figs, stems trimmed, cut in half
2-2 1/2 cups low-salt chicken broth
2 teaspoons sugar
salt and ground black pepper to taste
3 tablespoons chopped fresh mint (for garnish)

1
Sprinkle the lamb with salt and black pepper. Heat 2 tablespoons of oil in a heavy large pot over medium to high heat. Working in batches, cook the lamb cubes until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb into a large bowl.
2
Pour all but 1 tablespoon of fat from the pot (or add 1 tablespoon of oil if dry). Heat the pot over medium heat. Add onions, sprinkle with salt and black pepper. Saute until golden brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, corianger, cayenne. Stir for about 1 minute. Add saffron mixture and stir. Add tomatoes with the juice, figs and lamb with any juices to the pot. Stir to coat. Add chicken broth.
3
Bring the stew to a boil. Reduce the heat to medium-low, cover and let simmer until the meat is tender, about 1-1.5 hours. Season to taste with salt and pepper. About 5 minutes before turning the heat off, add 2 teaspoons of sugar to the pot. Garnish with chopped mint before serving.

1463

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lb boneless leg of lamb, cut into 1-inch cubes, 1 pack of saffron powder (about 1/16 teaspoon), dissolved in 1/2 cup warm water, 5 tablespoons olive oil, 1 lb onions, thinly sliced, and more.

Yes, Lamb Stew With Lemon And Figs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Lemon And Figs

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