Lamb Stew With Parsnips and Figs

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

this is lovely served over couscous, a simple easy dish. adapted from cooking light.

Ingredients Nutrition

Directions

  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.
Most Helpful

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 .

Geema February 18, 2007