Lamb Stew With Parsnips and Figs

• 3 tablespoons olive oil, divided
• 1 12 lbs boneless leg of lamb, cut into 1 inch pieces
• salt and pepper, to taste
• 1 12 cups chopped onions
• 2 cups sliced parsnips
• 2 teaspoons ground cumin
• 12 teaspoon garam masala
• 1 cup ruby port
• 1 teaspoon chili paste with garlic
• 12 dried figs, cut in halves
• 1 34 cups beef broth
• 2 teaspoons cornstarch
• 14 cup water

1. preheat oven to 325.
2. heat 2 tsp olive oil in a dutch oven on stovetop.
3. season lamb with salt and pepper and add to brown on all sides, in batches.
4. remove from pan.
5. heat 1 tbsp oil, add onionsand saute until softened.
6. add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
7. return lamb and juices to pan.
8. add port, figs, chile paste, and broth to pan and bring to a boil.
9. cover and place in oven, bake for 1 hour until lamb is tender.
10. combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
11. season with salt and pepper.

olive oil, lamb, salt, onions, parsnips, ground cumin, garam masala, ruby port, chili paste with garlic, figs, beef broth, cornstarch, water

Taken from www.food.com/recipe/lamb-stew-with-parsnips-and-figs-103370 (may not work)