Lamb Stew With Parsnips and Figs

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

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

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.