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 / Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs Recipe
    Lost? Site Map

    Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs

    Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs. Photo by MA324254

    1/5 Photos of Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 52 mins

    20 mins

    1 hrs 32 mins

    ratherbeswimmin''s Note:

    From Cooking Light. Per 3/4 c. serving: 310 calories, 6.2 g fat, 21.4 g protein, 44.5 g carb, 6.6 g fiber, 49 mg cholesterol.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
    2. 2
      Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
    3. 3
      Repeat procedure with remaining lamb.
    4. 4
      Return first batch of lamb back to pot so that all the lamb is now in the pot.
    5. 5
      Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
    6. 6
      Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
    7. 7
      Stir in broth and 1 1/2 cups water; bring to a boil.
    8. 8
      Cover, lower heat, and simmer 1 hour.
    9. 9
      Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
    10. 10
      Stir in mint and salt.
    11. 11
      This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
    12. 12
      May reheat in a slow-cooker or on the stove-top if desired.

    Ratings & Reviews:

    • on October 04, 2010

      45

      I loved it my friend said not enough spice. So each can decide for themselves. I made it on Friday as suggested to serve on Sunday. This was suggested in the instructions to allow all the flavours to meld - They did! I re-heated our dinner in a casserole in the oven, covered - 375 for 25 minutes. Added some sliced apple, tomatoes and chutney as garnish and a fresh taste side. I made the whole recipe and have frozen half for another dinner taste treat

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2008

      45

    Advertisement

    Nutritional Facts for Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs

    Serving Size: 1 (385 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.4
     
    Calories from Fat 145
    36%
    Total Fat 16.1 g
    24%
    Saturated Fat 6.6 g
    33%
    Cholesterol 58.6 mg
    19%
    Sodium 721.0 mg
    30%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 6.5 g
    26%
    Sugars 20.1 g
    80%
    Protein 20.7 g
    41%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites