Middle Eastern Slow Cooked Stew with Lamb Chickpeas and Figs
Immerse yourself in the rich, aromatic flavors of the Middle East with this Slow Cooked Lamb Stew featuring tender lamb shoulder, hearty chickpeas, and sweet bursts of chopped figs. Infused with a fragrant blend of cumin, cinnamon, coriander, and turmeric, this stew is slow-cooked to perfection, allowing the spices to meld into a beautifully complex, savory-sweet broth. The addition of honey and dried figs lends a subtle sweetness that perfectly balances the earthy notes of the spices, while a garnish of fresh cilantro adds a bright, herbaceous finish. Perfect for cozy dinners, this dish pairs effortlessly with warm flatbreads or fluffy steamed rice, making it a comforting and satisfying crowd-pleaser. Ideal for meal prep or entertaining, this slow-cooker recipe is a must-try for those craving authentic Middle Eastern flavors.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 14 ounces canned diced tomatoes
- 2 cups chicken or beef broth
- 1.5 cups cooked or canned chickpeas, drained and rinsed
- 1 cup dried figs, roughly chopped
- 1 tablespoon honey
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the lamb cubes with half a teaspoon of salt and a pinch of black pepper. Working in batches if needed, sear the lamb until browned on all sides, about 3-4 minutes per batch. Transfer browned lamb to a slow cooker.
In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the chopped onion over medium heat until translucent, about 5-6 minutes. Stir in the minced garlic, ground cumin, cinnamon, coriander, and turmeric, cooking for another 1-2 minutes until aromatic.
Add the diced tomatoes and chicken or beef broth to the skillet, stirring to scrape up any browned bits from the bottom. Bring the mixture to a simmer, then pour it over the lamb in the slow cooker.
Add the chickpeas, chopped figs, honey, remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the slow cooker. Stir gently to combine the ingredients.
Cover the slow cooker with a lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is tender and the flavors have melded together beautifully.
Once done, taste and adjust seasoning if needed. Serve the stew warm, garnished with fresh cilantro, alongside warm flatbreads or steamed rice.
Nutrition Facts
Calories |
3931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 126.6 g | ||
| Protein | 206.8 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5491 mg | 117% | |
*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.
