Middle Eastern Slow Cooked Stew With Lamb Chickpeas And Figs Food

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• 1. Heat oil in large skillet over medium-high heat.
• 2. Add the lamb shank and brown on all sides. Place in slow cooker. Add chicken broth, garlic and peppercorns; cover and cook on High for 2 hours.
• 3. Add bacon to same skillet in which lamb was browned and cook until crisp.
• 4. Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
• 5. Add onion and remaining stew meat to skillet and cook until meat is browned on all sides. add more if needed. Place remaining browned meat mixture in slow cooker.
• 6. Cover and cook on high for 3 hours more.
• 7. During the last 30 minutes of cooking, add carrots, celery and beans, and stir in cornstarch mixture. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other herbs.

MIDDLE EASTERN CHICKPEA & RICE STEW

Steps:

• Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
• Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
• Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
• Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
• Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
• Serve topped with cilantro.

MIDDLE EASTERN SLOW-COOKED STEW WITH LAMB, CHICKPEAS, AND FIGS

Steps:

• 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.

MIDDLE EASTERN LAMB STEW

Steps:

• Set up your slow cooker.
• Slice the white onion thinly. Slice the mushrooms into quarters. Slice the cherry tomatoes, aubergines and apricots in half.
• Add all ingredients into the slow cooker and cook on the low setting for 6-8 hours.
• Serve with cooked couscous (see packet instructions). I stir through some chopped parsley into the couscous.