Lamb Stew With Artichokes and Dried Figs

Name: Lamb Stew With Artichokes and Dried Figs
Prep time: 30 min
Cook time: 1 h 56 min
Total time: 2 h 26 min
Yield: 4 serving(s)
Ingredients: 1 -1 1/2 lb boneless lamb stew meat, cut into 1/2 x 1-inch pieces; kosher salt, to taste; fresh ground black pepper, to taste; 1/4 cup all-purpose flour; 4 tablespoons extra virgin olive oil, divided; 2 medium onions, cut into 1/2-inch wedges; 1/2 cup sliced carrot; 2 garlic cloves, bruised with the side of a heavy knife; 1 teaspoon ground cumin; 1/2 cup dry white wine or 1/2 cup red wine; 1 (28 ounce) can plum tomatoes with juice, coarsely chopped into 1-inch pieces; 8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed; 2 slices orange zest, each about 1/2 x 2 inches; 1 cinnamon stick (3 inches); 1 (10 ounce) package frozen artichoke hearts, thawed and blotted dry; 2 tablespoons coarsely chopped fresh dill; 2 tablespoons coarsely chopped of fresh mint

Submitted by ratherbeswimmin

"Serve the stew with hot cooked couscous, rice, or bulgur."

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Ready In:: 2hrs 26mins
Ingredients:: 17
Serves:: 4

ingredients

1 - 1 ¹⁄₂ lb boneless lamb stew meat, cut into 1/2 x 1-inch pieces
kosher salt, to taste
fresh ground black pepper, to taste
¹⁄₄ cup all-purpose flour
4 tablespoons extra virgin olive oil, divided
2 medium onions, cut into 1/2-inch wedges
¹⁄₂ cup sliced carrot
2 garlic cloves, bruised with the side of a heavy knife
1 teaspoon ground cumin
¹⁄₂ cup dry white wine or 1/2 cup red wine
1 (28 ounce) can plum tomatoes with juice, coarsely chopped into 1-inch pieces
8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed
2 slices orange zest, each about 1/2 x 2 inches
1 cinnamon stick (3 inches)
1 (10 ounce) package frozen artichoke hearts, thawed and blotted dry
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped of fresh mint

directions

Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
Remove and shake off excess flour; repeat with the remaining lamb.
Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
Add in the garlic and cumin; cook 1 minute.
Transfer vegetables to the plate with the lamb.
Add the win to the pan and boil over high heat until reduced by half.
Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
Finely chop the dill, mint, and remaining orange zest together.
Sprinkle over the stew and serve.