Lamb Stew With Parsnips And Figs

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil, divided
• 1 1/2 lbs boneless leg of lamb, cut into 1 inch pieces
• salt and pepper, to taste
• 1 1/2 cups chopped onions
• 2 cups sliced parsnips
• 2 teaspoons ground cumin
• 1/2 teaspoon garam masala
• 1 cup ruby
• 1 teaspoon chili paste with garlic
• 12 dried figs, cut in halves
• 1 3/4 cups beef broth
• 2 teaspoons cornstarch
• 1/4 cup water

Recipe

• 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 , 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.