Best 3 Lamb Stew With Lemon And Figs Recipes

Indulge in a delightful culinary journey with our carefully curated collection of lamb stew recipes, each bursting with unique flavors and aromas. From the classic comfort of a traditional Irish lamb stew to the vibrant fusion of a Moroccan lamb tagine, our selection promises to tantalize your taste buds and transport you to different corners of the world. Whether you prefer the tangy zest of lemon and figs, the richness of red wine and rosemary, or the warmth of spices like cumin and paprika, we have a recipe that will satisfy your cravings.

**Irish Lamb Stew:**
Immerse yourself in the rustic charm of Ireland with our hearty and comforting lamb stew. Tender lamb, succulent vegetables, and a rich, flavorful broth come together in perfect harmony, creating a dish that is both satisfying and heartwarming.

**Moroccan Lamb Tagine:**
Embark on a culinary adventure to Morocco with our aromatic lamb tagine. This North African delight features succulent lamb slow-cooked in a fragrant blend of spices, dried fruits, and vegetables, resulting in a tender and flavorful dish that captures the essence of Moroccan cuisine.

**Provencal Lamb Stew:**
Experience the sun-kissed flavors of Provence with our vibrant lamb stew. Fresh herbs, juicy tomatoes, and succulent lamb combine in a delightful symphony of Mediterranean flavors, creating a dish that is both refreshing and satisfying.

**Tuscan Lamb Stew:**
Transport yourself to the rolling hills of Tuscany with our rustic lamb stew. Slow-cooked in a rich tomato sauce infused with herbs and red wine, this Italian classic offers a taste of authentic Tuscan cuisine, perfect for a cozy and comforting meal.

Let's cook with our recipes!

LAMB STEW WITH LEMON AND FIGS

Lamb Stew with Lemon and Figs image

Categories Soup/Stew Garlic Lamb Onion Tomato Stew Yogurt Lemon Fig Mint Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint
1/2 cup warm water
1/4 teaspoon saffron threads, crumbled
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons (or more) olive oil
2 onions (about 1 pound), thinly sliced
1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 rounded teaspoon minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups (or more) low-salt chicken broth
Crispy Noodle Cake

Steps:

Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.

LAMB STEW WITH LEMON AND THYME

Lamb Stew With Lemon and Thyme image

Provided by Moira Hodgson

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless lamb shoulder
Flour for dredging
2 tablespoons vegetable oil
2 shallots, sliced
3 leeks, sliced
1 clove garlic, minced
1 teaspoon thyme
1 cup chicken stock (preferably homemade)
1 cup dry white wine
2 teaspoons lemon juice
Coarse salt and freshly ground pepper to taste
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
2 strips lemon peel

Steps:

Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams

LAMB STEW WITH LEMON AND FIGS

Lamb Stew With Lemon and Figs image

To me this like a meal in North Africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.

Provided by Annacia

Categories Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups plain yogurt
3 tablespoons chopped of fresh mint
1/2 cup warm water
1/4 teaspoon saffron thread, crumbled
1 (2 1/2-3 lb) boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons olive oil (or more)
2 onions, thinly sliced (about 1 pound)
1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise (preferably Meyer)
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup dried fig, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups low sodium chicken broth (or more)

Steps:

Set strainer lined with double layer of cheesecloth over medium bowl.
Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
Transfer yogurt to small bowl.
Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
Sprinkle lamb with salt and pepper.
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
Transfer lamb to large bowl.
Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
Add lemon, garlic, ginger, cinnamon, and cayenne.
Stir 1 minute.
Add saffron mixture; stir, scraping up browned bits.
Add tomatoes with juice, figs, and lamb with any juices to pot.
Stir to coat.
Add 2 1/2 cups broth.
Bring stew to boil.
Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours.
Season to taste with salt and pepper (Can be made 2 days ahead.
Cool slightly.
Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
Bring stew to simmer, thinning with more chicken broth if necessary.
Divide stew among 6 plates; top each serving with dollop of minted yogurt.

Nutrition Facts : Calories 1030.3, Fat 72.1, SaturatedFat 29.6, Cholesterol 216.1, Sodium 416.2, Carbohydrate 41.6, Fiber 6.4, Sugar 27.3, Protein 56.3

Tips:

Choose high-quality lamb: Opt for lamb shoulder or leg for a tender and flavorful stew.
Brown the lamb before stewing: This step adds depth of flavor and helps to create a rich sauce.
Use fresh lemons and figs: The bright citrus and sweetness of these ingredients perfectly complement the lamb.
Simmer the stew low and slow: This allows the flavors to meld and the lamb to become fall-off-the-bone tender.
Serve with crusty bread or rice: These accompaniments will help to soak up the delicious sauce.

Conclusion:

This lamb stew with lemon and figs is a delightful dish that is perfect for a special occasion or a cozy weeknight meal. The combination of tender lamb, bright citrus, and sweet figs creates a flavor profile that is both unique and satisfying. Whether you're an experienced cook or just starting out, this recipe is sure to impress.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #lamb-sheep #european #stews #dietary #low-sodium #comfort-food #low-carb #low-in-something #citrus #lemon #meat #taste-mood #4-hours-or-less