Lamb Stew With Parsnips and Figs Recipe

Name: Lamb Stew With Parsnips and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 12 lbs boneless leg of lamb, cut into 1 inch pieces; salt and pepper, to taste; 1 ½ cups chopped onions; 2 cups sliced parsnips; 2 teaspoons ground cumin; ½ teaspoon garam masala; 1 cup ruby port; 1 teaspoon chili paste with garlic; 12 dried figs, cut in halves; 1 ¾ cups beef broth; 2 teaspoons cornstarch; ¼ cup water

Servings: persons

3 tablespoons olive oil, divided
1 12 lbs boneless leg of lamb, cut into 1 inch pieces
salt and pepper, to taste
1 ½ cups chopped onions
2 cups sliced parsnips
2 teaspoons ground cumin
½ teaspoon garam masala
1 cup ruby port
1 teaspoon chili paste with garlic
12 dried figs, cut in halves
1 ¾ cups beef broth
2 teaspoons cornstarch
¼ cup water

1
preheat oven to 325.
2
heat 2 tsp olive oil in a dutch oven on stovetop.
3
season lamb with salt and pepper and add to brown on all sides, in batches.
4
remove from pan.
5
heat 1 tbsp oil, add onionsand saute until softened.
6
add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
7
return lamb and juices to pan.
8
add port, figs, chile paste, and broth to pan and bring to a boil.
9
cover and place in oven, bake for 1 hour until lamb is tender.
10
combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
11
season with salt and pepper.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 12 lbs boneless leg of lamb, cut into 1 inch pieces, salt and pepper, to taste, 1 ½ cups chopped onions, and more.

Yes, Lamb Stew With Parsnips 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.

That's it — enjoy your meal!

Lamb Stew With Parsnips and Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions