Spicy Lamb Stew With Parsnips And Figs

• 3 tablespoons olive oil, divided
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups chopped onion
• 2 cups (1-inch-thick) slices parsnip
• 2 teaspoons ground cumin
• 1/2 teaspoon garam masala
• 1 cup ruby port or other sweet red wine
• 1 teaspoon chile paste with garlic
• 12 small dried figs, halved (about 5 ounces)
• 1 (14-ounce) can less-sodium beef broth
• 1 3/4 cups water, divided
• 2 teaspoons cornstarch
• 1 cup uncooked couscous
• Chopped fresh parsley (optional)

1. Preheat oven to 325u0b0.
2. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Sprinkle lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add half of lamb to pan; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with 2 teaspoons oil and the remaining lamb.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add onion; saute 4 minutes or until tender. Add 1/4 teaspoon pepper, parsnips, cumin, and garam masala; cook 3 minutes, stirring frequently. Return lamb and accumulated juices to pan. Add port, chile paste, figs, and broth; bring to a boil. Cover and bake at 325u0b0 for 1 hour or until lamb is tender, stirring occasionally.
4. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; stir well to combine. Bring to a boil over medium-high heat. Cook 1 minute or until sauce is thick and bubbly, stirring constantly.
5. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in 2 teaspoons oil, 1/4 teaspoon salt, and couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve lamb mixture over couscous. Garnish with parsley, if desired.
6. Perfect wine: Grant Burge Barossa Vines Shiraz 2001 (Barossa Valley, Australia), $ This Australian shiraz (syrah is known as shiraz Down Under), has exotic, spicy flavors, which mirror the spices in the dish. And finally, this wine's thick, blackberry fruitiness and almost syrupy softness cushion the bold spices in the wine and the dish.

olive oil, lamb, salt, freshly ground black pepper, onion, parsnip, ground cumin, garam masala, ruby port, chile paste, beef broth, water, cornstarch, couscous, fresh parsley

Taken from www.myrecipes.com/recipe/spicy-lamb-stew-with-parsnips-figs (may not work)