1 teaspoon olive oil
1 pound lamb tenderloin, trimmed and cubed
1 cup diced onion
2 garlic cloves, minced
1 cup red wine
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch saffron thread, crushed
1 pinch ground red pepper
1 cinnamon stick
1 14-ounce can low-sodium beef broth
1 15-ounce can garbanzo beans, drained
1/2 cup dried figs, cut into quarters
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb, and saut until browned, about 8 minutes. Add onion and garlic to pan; cook until onions and garlic are soft, and add wine, scraping the pan to release any browned bits. Add cumin, cardamom, ginger, saffron, red pepper and cinnamon stick, and stir to incorporate.
3. Add 3/4 of the can of broth and bring to a boil. Stir in 3/4 of the can garbanzo beans and figs. In a blender, add the remaining beef broth and garbanzo beans, and blend until pureed. Add to stew, stir and reduce to a simmer. Cover pan and cook for 35 minutes. Stir in mint, cilantro and salt, and serve.
Per serving: 780 calories; 27g fat; 41g protein; 88g carbohydrate; 23g fiber; 63mg cholesterol; 402mg sodium
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