Go Back
Middle Eastern Lamb Stew with Chickpeas and Dried Figs
Print Recipe Pin Recipe
Course Main Course
Cuisine Middle Eastern
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup dried figs, quartered
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens, then scrape everything into the slow cooker.
  • Add the chickpeas, dried figs, chicken broth, cumin, coriander, cinnamon, salt, and black pepper to the slow cooker. Stir to combine all ingredients.
  • Cover and cook on low for 7 hours until the lamb is fork-tender.
  • Taste and adjust salt or pepper if needed. Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

The dried figs break down slightly during the long cook and thicken the broth naturally, so avoid adding extra thickeners. If the stew tastes too sweet after cooking, a squeeze of lemon at the table sharpens the spices. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Slow Cooker, Large Skillet, Cutting Board