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

May 16, 2023May 16, 20230 1
Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs
in Stew

Prep

20 min

Cook

180 min

Ready In

200 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1 can beef broth
1 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

Nutrision Information

Servings Per Recipe
6
Calories
551
Sugar
34g
Fat
25g
This Middle Eastern slow-cooked stew with lamb, chickpeas, and figs is a classic recipe that has been enjoyed for generations. It is a dish that is usually made in large quantities and can be served to a large crowd. The stew is a perfect blend of savory and sweet flavors that come together to create a delicious, hearty meal that is perfect for a chilly evening. The lamb is the star of this dish, bringing a rich and complex flavor that pairs perfectly with the spices and dried fruits. The stew can be served over rice or with a slice of crusty bread to soak up all the delicious juices. This recipe is easy to make and can be adapted to suit your preferences.

Instructions

1.Preheat the oven to 325 degrees F (165 degrees C).
2.Heat the olive oil in a Dutch oven over medium-high heat.
3.Add the lamb and cook until browned on all sides.
4.Remove the lamb with a slotted spoon and set aside.
5.Add the onions to the Dutch oven and cook until softened.
6.Add the garlic, cumin, coriander, ginger, saffron, allspice, cayenne pepper, and cinnamon stick, and cook for 1 minute.
7.Add 1 1/2 cups of water, beef broth, chickpeas, carrots, raisins, and figs.
8.Return the lamb to the Dutch oven and stir to combine.
9.Bring the mixture to a simmer, cover, and transfer to the preheated oven.
10.Cook for 2-3 hours, or until the lamb is tender.
11.Remove from the oven and let it cool for 10 minutes before serving.
12.Sprinkle fresh mint on top and season with salt to taste.

PROS

This Middle Eastern stew is a hearty and flavorful one-pot meal that is perfect for cold weather.

It is packed with protein and fiber from the lamb, chickpeas, and vegetables.

The dried fruits add a sweet touch that complements the savory spices.

CONS

This dish requires a long cooking time, but can also be cooked in a slow cooker overnight.

Some people may not like the taste of the cinnamon stick.

HEALTH & BENEFITS

Lamb is rich in protein and iron, which are essential nutrients for building and maintaining muscles and red blood cells respectively.
The vegetables provide fiber and essential vitamins and minerals that aid in digestion and overall health.
The dried figs and raisins offer a natural source of sweetness and contain antioxidants that protect against oxidative stress.

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