Best Lamb Stew With Lemon And Figs Recipes

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LAMB STEW WITH LEMON AND FIGS



Lamb Stew with Lemon and Figs image

Categories     Soup/Stew     Garlic     Lamb     Onion     Tomato     Stew     Yogurt     Lemon     Fig     Mint     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint
1/2 cup warm water
1/4 teaspoon saffron threads, crumbled
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons (or more) olive oil
2 onions (about 1 pound), thinly sliced
1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 rounded teaspoon minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups (or more) low-salt chicken broth
Crispy Noodle Cake

Steps:

  • Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
  • Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
  • Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
  • Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
  • Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.

MIDDLE EASTERN SLOW-COOKED STEW WITH LAMB, CHICKPEAS, AND FIGS



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

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.

Provided by ratherbeswimmin

Categories     Stew

Time 1h52m

Yield 8 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
1 1/2 lbs boneless leg of lamb, trimmed and cubed
4 cups onions, sliced and separated into rings
1 3/4 cups water, divided
5 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon saffron thread, crushed
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cinnamon stick (3-inches)
1 (14 ounce) can beef broth
1 (15 1/2 ounce) can chickpeas, drained
2 cups baby carrots
1 cup golden raisin
1/2 cup dried fig, halved
2 tablespoons chopped of fresh mint
1 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 395.5, Fat 16.2, SaturatedFat 6.6, Cholesterol 58.7, Sodium 721.1, Carbohydrate 43.9, Fiber 6.6, Sugar 20.1, Protein 20.8

FRAGRANT LAMB STEW WITH DRIED FRUITS



Fragrant Lamb Stew with Dried Fruits image

Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.

Provided by bijoudog

Categories     Stew

Time 2h23m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs lamb, cut into cubes from boneless leg of lamb
3 -4 medium onions, peeled and chopped
3 cloves garlic, crushed through a press
1 lb carrot, peeled and cut into 1-inch chunks
2 teaspoons curry powder
salt and pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger, minced or 1 teaspoon ginger, ground, minced
1/2 teaspoon clove, ground
1 teaspoon lemon, zest of, minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaf, minced
1 cup water, or more as needed
1 cup red wine
2 cups canned plum tomatoes, preferably San Marzano
3 tablespoons balsamic vinegar, good quality
2 cups dried fruit (mix of apricots, prunes, raisins, cranberries)
1/4 cup fresh lemon juice
1/2 cup slivered almonds
1 cup fresh cilantro leaves, chopped and divided in half

Steps:

  • -Preheat oven to 350 degrees F.
  • Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
  • Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
  • When softened, add crushed garlic; stir to incorporate, then add carrots.
  • Cook 2 to 3 minutes.
  • Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
  • Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
  • Add dried fruits, the lemon juice, and the almonds.
  • Adjust seasonings to taste, adding more water if the stew seems too thick.
  • Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
  • From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
  • Let stew rest 5 minutes and serve.

Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1

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