Lamb Stew With Artichokes and Dried Figs Recipe

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Lamb Stew With Artichokes and Dried Figs

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Ingredients:

Serving

1 -1 1/2 lb boneless lamb stew meat , cut into 1/2 x 1-inch pieces
kosher salt , to taste
fresh ground black pepper , to taste
1/4 cup all-purpose flour
4 tbsp extra virgin olive oil, divided
2 medium onions, cut into 1/2-inch wedges
1/2 cup sliced carrot
2 garlic cloves, bruised with the side of a heavy knife
1 tsp ground cumin
1/2 cup dry white wine
1 (28 oz) can plum tomatoes with juice, coarsely chopped into 1-inch pieces
8 oz dried calimyrna figs
2 slices orange zest, each about 1/2 x 2 inches
1 cinnamon stick (3 inches)
1 (10 oz) package frozen artichoke hearts, thawed and blotted dry
2 tbsp coarsely chopped fresh dill
2 tbsp coarsely chopped fresh mint

Directions:

Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
Remove and shake off excess flour; repeat with the remaining lamb.
Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
Add in the garlic and cumin; cook 1 minute.
Transfer vegetables to the plate with the lamb.
Add the win to the pan and boil over high heat until reduced by half.
Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
Finely chop the dill, mint, and remaining orange zest together.
Sprinkle over the stew and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	427.92 Kcal (1792 kJ)
Calories from fat	207.93 Kcal
		% Daily Value*
Total Fat	23.1g	36%
Cholesterol	94.06mg	31%
Sodium	119.27mg	5%
Potassium	279.23mg	6%
Total Carbs	17.89g	6%
Sugars	5.18g	21%
Dietary Fiber	3.47g	14%
Protein	30.89g	62%
Vitamin C	9.5mg	16%
Vitamin A	0.5mg	18%
Iron	47.5mg	264%
Calcium	77.2mg	8%

Amount Per 100 g
Calories	123.93 Kcal (519 kJ)
Calories from fat	60.22 Kcal
		% Daily Value*
Total Fat	6.69g	36%
Cholesterol	27.24mg	31%
Sodium	34.54mg	5%
Potassium	80.87mg	6%
Total Carbs	5.18g	6%
Sugars	1.5g	21%
Dietary Fiber	1g	14%
Protein	8.95g	62%
Vitamin C	2.7mg	16%
Vitamin A	0.2mg	18%
Iron	13.7mg	264%
Calcium	22.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.8

Points
10

PointsPlus

Good Points

saturated fat free,
very low sodium

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