Middle Eastern Slow Cooked Stew With Lamb Chickpeas And Figs Recipes

Steps:

• Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
• Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
• Repeat procedure with remaining lamb.
• Return first batch of lamb back to pot so that all the lamb is now in the pot.
• Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
• Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
• Stir in broth and 1 1/2 cups water; bring to a boil.
• Cover, lower heat, and simmer 1 hour.
• Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
• Stir in mint and salt.
• This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
• May reheat in a slow-cooker or on the stove-top if desired.

Steps:

• Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
• Add the cubed lamb & saute until lamb is just lightly browned.
• Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
• Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
• Serve over rice, if desired.

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Steps:

• Brown the lamb in oil and remove from pan.
• Sauté the onion, shallot (if using), and celery until soft and starting to brown.
• Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
• Bring to a simmer, adding water if necessary.
• After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
• Simmer until meat is tender and sweet potatoes are soft.