Ingredients
-
1
-
1 1/2
-
4
-
1 3/4
-
5
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/8
-
1
-
1
-
1
-
2
Directions
Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, and Figs, 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
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Steps
|
1
Done
|
Let the Oil Get Heating in a Large Pot Over Medium-High Heat; Also Coat Pan With Cooking Spray. |
|
2
Done
|
Add in Half the Cubed Lamb; Stir/Saute 8 Minutes or Until Browned; Remove from Pan. |
|
3
Done
|
Repeat Procedure With Remaining Lamb. |
|
4
Done
|
Return First Batch of Lamb Back to Pot So That All the Lamb Is Now in the Pot. |
|
5
Done
|
Add in Onion, 1/4 Cup Water, and Garlic; Cook 4 1/2 Minutes or Until Lightly Browned, Scraping Pan to Loosen Browned Bits. |
|
6
Done
|
Add in Cumin and the Next 6 Ingredients; Cook 30 Seconds, Stirring Constantly. |
|
7
Done
|
Stir in Broth and 1 1/2 Cups Water; Bring to a Boil. |
|
8
Done
|
Cover, Lower Heat, and Simmer 1 Hour. |
|
9
Done
|
Stir in Chickpeas and the Next 3 Ingredients; Cover and Simmer 20 Minutes or Until the Carrots Are Done. |
|
10
Done
|
Stir in Mint and Salt. |
|
11
Done
|
This Dish Is Best When Made Ahead of Time and Refrigerated Up to 2 Days to Allow the Flavors to Meld. |
|
12
Done
|
May Reheat in a Slow-Cooker or on the Stove-Top If Desired. |
