Forktionary

Lamb Stew With Parsnips And Figs Recipe

Indulge in this comforting and flavorful Lamb Stew, featuring sweet figs and earthy parsnips, infused with aromatic cumin and garam masala. Perfectly tender lamb slow-cooked to perfection, then thickened to a rich, luscious gravy. Serve over fluffy couscous for a complete and satisfying meal. Adapted from Cooking Light.

Prep Time 30 mins
Cook Time 110 mins
Calories 485.4 kcal
Protein 45g
Rating 5.0 (1 Reviews)
Lamb Stew With Parsnips And Figs 114

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lamb Stew With Parsnips And Figs

  • 1 tablespoon + 2 teaspoons olive oil
  • 1 1/2 lbs boneless lamb shoulder, cubed
  • salt and fresh ground black pepper, to taste
  • 1 large onion, chopped
  • 2 large parsnips, peeled and chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 cup ruby port wine
  • 1/4 teaspoon chili paste
  • 1 cup dried figs, chopped
  • 2 cups lamb broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • cooked couscous

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How to Make Lamb Stew With Parsnips And Figs

  1. Preheat oven to 325°F (160°C).
  2. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat.
  3. Season 1.5 lbs lamb shoulder (cubed) generously with salt and pepper. Brown the lamb in batches, ensuring not to overcrowd the pan. Remove and set aside.
  4. Add 1 tablespoon olive oil to the Dutch oven. Add 1 large onion (chopped) and sauté until softened, about 5 minutes.
  5. Add 2 large parsnips (peeled and chopped), 1 teaspoon ground cumin, and 1/2 teaspoon garam masala. Cook for 3 minutes, stirring frequently.
  6. Return the browned lamb to the Dutch oven.
  7. Pour in 1/2 cup ruby port wine, 1 cup dried figs (chopped), 1/4 teaspoon chili paste (or to taste), and 2 cups lamb broth. Bring to a boil.
  8. Cover the Dutch oven and transfer to the preheated oven. Bake for 1 hour, or until the lamb is incredibly tender.
  9. In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch until smooth.
  10. Remove the stew from the oven and stir in the cornstarch slurry. Bring to a simmer on the stovetop, stirring constantly, until the sauce has thickened.
  11. Season to taste with additional salt and pepper. Serve hot over couscous.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

59g

Fat

47g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Mediterranean Healthy Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Fruit Lamb Sheep Fall Kosher Winter Dietary Seasonal Meat 4 Hours Or Less