Lamb Stew with Lemon and Figs
Warm, hearty, and infused with vibrant Mediterranean flavors, this Lamb Stew with Lemon and Figs is the perfect comfort dish for any occasion. Tender, slow-cooked lamb shoulder is simmered in a rich, spiced broth with hints of cinnamon, cumin, and paprika, creating a fragrant base that pairs beautifully with the sweetness of dried figs and the zesty brightness of fresh lemon. Chunky carrots and creamy baby potatoes absorb the flavorful stock, adding a satisfying texture to each bite. This elegant yet cozy stew is finished with a sprinkle of fresh parsley, making it as visually striking as it is delicious. Ideal for a family meal or a special dinner, this recipe is a must-try for lovers of bold, sweet-savory combinations. Bonus: it's easy to prepare and perfect for leftovers! Keywords: lamb stew, Mediterranean stew, figs and lemon recipe, slow-cooked lamb, hearty comfort food.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cups chicken stock or broth
- 12 dried figs, halved
- 1 lemon, juiced and zested
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1.5 pounds baby potatoes, halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb cubes evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the lamb until browned on all sides. Remove the lamb with a slotted spoon and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cinnamon, ground cumin, and paprika. Cook for another 1-2 minutes, until the spices are fragrant.
Return the seared lamb to the pot, then pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 1 hour, stirring occasionally.
After 1 hour, add the dried figs, lemon juice, lemon zest, carrots, and baby potatoes to the pot. Stir to combine and ensure the ingredients are submerged in the liquid.
Continue to simmer the stew, uncovered, for an additional 45-60 minutes, or until the lamb is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 51.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1803 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
