Lamb Stew With Lemon And Figs

  1. Sprinkle the lamb with salt and black pepper. Heat 2 tablespoons of oil in a heavy large pot over medium to high heat. Working in batches, cook the lamb cubes until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb into a large bowl.
  2. Pour all but 1 tablespoon of fat from the pot (or add 1 tablespoon of oil if dry). Heat the pot over medium heat. Add onions, sprinkle with salt and black pepper. Saute until golden brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, corianger, cayenne. Stir for about 1 minute. Add saffron mixture and stir. Add tomatoes with the juice, figs and lamb with any juices to the pot. Stir to coat. Add chicken broth.
  3. Bring the stew to a boil. Reduce the heat to medium-low, cover and let simmer until the meat is tender, about 1-1.5 hours. Season to taste with salt and pepper. About 5 minutes before turning the heat off, add 2 teaspoons of sugar to the pot. Garnish with chopped mint before serving.

lamb, pack of saffron powder, olive oil, onions, lemon, garlic, fresh ginger, ground cinnamon, ground coriander, cayenne pepper, tomatoes, dried figs, lowsalt, sugar, salt, fresh mint

Taken from www.epicurious.com/recipes/member/views/lamb-stew-with-lemon-and-figs-50059974 (may not work)

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