Lamb Stew With Parsnips And Figs Recipe

Ingredients for Lamb Stew With Parsnips And Figs

• 3 tablespoons olive oil
• Boneless Leg Of Lamb
• Salt and pepper to taste
• 1 large onion, chopped
• 2 large parsnips, peeled and chopped
• Ground Cumin
• 1/2 teaspoon garam masala
• Ruby Port
• Chili Paste With Garlic
• Dried Figs
• Beef Broth
• 1 tablespoon cornstarch
• 2 tablespoons water

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.