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

Name: Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 473 milliliters baby carrots; 397 grams beef broth; 439 grams chickpeas, drained; 0 teaspoons cayenne pepper; 1 cinnamon stick (3-inches); 118 milliliters dried fig, halved; 2 Tbsps chopped of fresh mint; 5 garlic cloves, minced; 237 milliliters golden raisin; 0 teaspoons ground allspice; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoons ground ginger; 680 grams boneless leg of lamb, trimmed and cubed; 1 teaspoon olive oil; 946 milliliters onions, sliced and separated into rings; 0 teaspoons saffron thread, crushed; 1 teaspoon salt; 414 milliliters water, divided

Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 231 calories, 16g of protein, and 4g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 52 minutes. If you have ground cumin, mint, saffron thread, and a few other ingredients on hand, you can make it.

Instructions

Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.Repeat procedure with remaining lamb.Return first batch of lamb back to pot so that all the lamb is now in the pot.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Pot

Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.

Ingredients you will need

Garlic

Onion

Water

Equipment you will use

Frying Pan

Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.Stir in broth and 1 1/2 cups water; bring to a boil.Cover, lower heat, and simmer 1 hour.Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.Stir in mint and salt.This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.May reheat in a slow-cooker or on the stove-top if desired.

Ingredients you will need

Chickpeas