Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, And Figs Recipe

Name: Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 1/2 lbs boneless leg of lamb, trimmed and cubed; 4 cups onions, 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 thread, crushed; 1/4 teaspoon ground allspice; 1/8 teaspoon cayenne pepper; 1 cinnamon stick (3-inches); 1 (14 ounce) can beef broth; 1 (15 1/2 ounce) can chickpeas, drained; 2 cups baby carrots; 1 cup golden raisin; 1/2 cup dried fig, halved; 2 tablespoons chopped of fresh mint; 1 teaspoon salt

Servings: persons

1 teaspoon olive oil
1 1/2 lbs boneless leg of lamb, trimmed and cubed
4 cups onions, 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 thread, crushed
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cinnamon stick (3-inches)
1 (14 ounce) can beef broth
1 (15 1/2 ounce) can chickpeas, drained
2 cups baby carrots
1 cup golden raisin
1/2 cup dried fig, halved
2 tablespoons chopped of fresh mint
1 teaspoon salt

1
Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
2
Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
3
Repeat procedure with remaining lamb.
4
Return first batch of lamb back to pot so that all the lamb is now in the pot.
5
Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
6
Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
7
Stir in broth and 1 1/2 cups water; bring to a boil.
8
Cover, lower heat, and simmer 1 hour.
9
Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
10
Stir in mint and salt.
11
This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
12
May reheat in a slow-cooker or on the stove-top if desired.

950

kcal

Calories

Fat

102

Carbs

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 19 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 1/2 lbs boneless leg of lamb, trimmed and cubed, 4 cups onions, sliced and separated into rings, 1 3/4 cups water, divided, and more.

Yes, Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, 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.

Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, And Figs

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