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

• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 pounds boneless leg of lamb, trimmed and cubed
• 4 cups onion, 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 threads, crushed
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1 (3-inch) cinnamon stick
• 1 (14-ounce) can less-sodium beef broth
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2 cups baby carrots
• 1 cup golden raisins
• 1/2 cup dried figs, halved
• 2 tablespoons chopped fresh mint
• 1 teaspoon salt

1. Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; saute 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until lightly browned, scraping the pan to loosen browned bits. Add cumin, coriander, ginger, saffron, allspice, pepper, and cinnamon; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in chickpeas, carrots, raisins, and figs; cover and simmer 20 minutes or until carrots are tender. Stir in mint and salt.

olive oil, cooking spray, lamb, onion, water, garlic, ground cumin, ground coriander, ground ginger, saffron threads, ground allspice, ground red pepper, cinnamon stick, beef broth, chickpeas, baby carrots, golden raisins, dried figs, fresh mint, salt

Taken from www.myrecipes.com/recipe/middle-eastern-slow-cooked-stew-with-lamb-chickpeas-figs (may not work)