Lamb Stew With Parsnips and Figs |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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this is lovely served over couscous, a simple easy dish. adapted from cooking light. 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.
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