• 2 lbs. lamb stew meat
  • 4 large cloves garlic, minced
  • 1 large sweet onion, sliced ¼ inch thick
  • 1¾ tsp sea salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 2 tbsp olive oil
  • 6 cups freshly chopped tomatoes with juice
  • 2 cups vegetable broth
  • ¼ tsp cardamom
  • ¼ tsp cinnamon
  • ½ tsp coriander
  • ½ tsp cumin
  • 1 14.5 ounce can garbanzo beans, drained
  • 6 ounces fresh spinach
  • 3 ounces dried figs, quartered (about ½ cup)
  • ½ cup golden raisins


Preheat oven to 325 degrees. Season the lamb with ¾ tsp sea salt and ¼ tsp freshly ground black pepper. Heat 2 tbsp olive oil in dutch oven over medium high heat. Add lamb in batches and brown on all sides. Remove to platter. Add sliced onions and cook until lightly browned and fragrant. (about 4-5 minutes). Add minced garlic and continue cooking for 1 minute. Return lamb to the pan, add vegetable broth, fresh tomatoes, spices, remaining tsp salt and ¼ tsp freshly ground pepper. Cover and place in 325 degree oven for 2 hours, 30 minutes. Remove pan from oven, carefully lifting lid (steam may be built up). Stir in garbanzo beans, spinach, figs and raisins. Return to the oven for 30 minutes. Remove from oven and serve.

Servings: 6

Prep Time: 30 Min

Cook Time: 3 Hours

Recipe provided by Pure Grace Farms. Photo courtesy of The American Lamb Board.