Prep 20 mins
Cook 1 hr 30 mins
this is lovely served over couscous, a simple easy dish. adapted from cooking light.
- 3 tablespoons olive oil, divided
- 1 1⁄2 lbs boneless leg of lamb, cut into 1 inch pieces
- salt and pepper, to taste
- 1 1⁄2 cups chopped onions
- 2 cups sliced parsnips
- 2 teaspoons ground cumin
- 1⁄2 teaspoon garam masala
- 1 cup ruby port
- 1 teaspoon chili paste with garlic
- 12 dried figs, cut in halves
- 1 3⁄4 cups beef broth
- 2 teaspoons cornstarch
- 1⁄4 cup water
- preheat oven to 325.
- heat 2 tsp olive oil in a dutch oven on stovetop.
- season lamb with salt and pepper and add to brown on all sides, in batches.
- remove from pan.
- heat 1 tbsp oil, add onionsand saute until softened.
- add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
- return lamb and juices to pan.
- add port, figs, chile paste, and broth to pan and bring to a boil.
- cover and place in oven, bake for 1 hour until lamb is tender.
- combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
- season with salt and pepper.
When I heard my DH sigh and say, "Man oh man! I'd pay $200 for this dish in a restaurant", I knew this recipe was a winner. The lamb and parsnips eaten together created a succulent, natural sweetness perfectly balanced by the simple spices. I followed the easy directions and would not change one thing about this recipe; it was just perfect! Since this stew was so very easy to put together, and could even be translated into a crockpot recipe, I'll definitely be making it again. I am currently deciding how to spend that $200 it will cost DH the next time he wants this delicious lamb .