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Lamb Stew With Artichokes and Dried Figs

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“Serve the stew with hot cooked couscous, rice, or bulgur.”
2hrs 26mins

Ingredients Nutrition


  1. Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
  2. Remove and shake off excess flour; repeat with the remaining lamb.
  3. Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
  4. 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.
  5. 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.
  6. Add in the garlic and cumin; cook 1 minute.
  7. Transfer vegetables to the plate with the lamb.
  8. Add the win to the pan and boil over high heat until reduced by half.
  9. Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
  10. 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.
  11. 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).
  12. About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
  13. Finely chop the dill, mint, and remaining orange zest together.
  14. Sprinkle over the stew and serve.

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