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

Instructions

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