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Lamb Stew With Parsnips and Figs

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“this is lovely served over couscous, a simple easy dish. adapted from cooking light.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 325.
  2. heat 2 tsp olive oil in a dutch oven on stovetop.
  3. season lamb with salt and pepper and add to brown on all sides, in batches.
  4. remove from pan.
  5. heat 1 tbsp oil, add onionsand saute until softened.
  6. add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
  7. return lamb and juices to pan.
  8. add port, figs, chile paste, and broth to pan and bring to a boil.
  9. cover and place in oven, bake for 1 hour until lamb is tender.
  10. combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
  11. season with salt and pepper.

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