Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Stew With Artichokes and Dried Figs Recipe
    Lost? Site Map

    Lamb Stew With Artichokes and Dried Figs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 26 mins

    30 mins

    1 hrs 56 mins

    ratherbeswimmin''s Note:

    Serve the stew with hot cooked couscous, rice, or bulgur.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
    2. 2
      Remove and shake off excess flour; repeat with the remaining lamb.
    3. 3
      Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
    4. 4
      Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
    5. 5
      Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
    6. 6
      Add in the garlic and cumin; cook 1 minute.
    7. 7
      Transfer vegetables to the plate with the lamb.
    8. 8
      Add the win to the pan and boil over high heat until reduced by half.
    9. 9
      Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
    10. 10
      Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
    11. 11
      Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
    12. 12
      About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
    13. 13
      Finely chop the dill, mint, and remaining orange zest together.
    14. 14
      Sprinkle over the stew and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lamb Stew With Artichokes and Dried Figs

    Serving Size: 1 (511 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.9
     
    Calories from Fat 224
    33%
    Total Fat 24.9 g
    38%
    Saturated Fat 5.6 g
    28%
    Cholesterol 122.4 mg
    40%
    Sodium 564.1 mg
    23%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 12.7 g
    51%
    Sugars 37.8 g
    151%
    Protein 45.2 g
    90%

    The following items or measurements are not included:

    orange zest

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites