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

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

Time: 1 hrs 52 mins

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 fresh mint
• 1 teaspoon salt

Directions

• 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.