Lamb Stew With Artichokes And Dried Figs

Total Time: 2 hrs 26 mins Preparation Time: 30 mins Cook Time: 1 hr 56 mins

Ingredients

• Servings: 4
• 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 or 1/2 cup red
• 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 fresh mint

Recipe

• 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.