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

READY IN: 1hr 52mins




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