Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, And Figs - cooking recipe

Ingredients

1 teaspoon olive oil
1 1/2 lbs boneless leg of lamb, trimmed and cubed
4 cups onions, sliced and separated into rings
1 3/4 cups water, divided
5 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon saffron thread, crushed
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cinnamon stick (3-inches)
1 (14 ounce) can beef broth
1 (15 1/2 ounce) can chickpeas, drained
2 cups baby carrots
1 cup golden raisin
1/2 cup dried fig, halved
2 tablespoons chopped of fresh mint
1 teaspoon salt

Preparation

Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
Repeat procedure with remaining lamb.
Return first batch of lamb back to pot so that all the lamb is now in the pot.
Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
Stir in broth and 1 1/2 cups water; bring to a boil.
Cover, lower heat, and simmer 1 hour.
Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
Stir in mint and salt.
This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
May reheat in a slow-cooker or on the stove-top if desired.