The sweet taste of yams and dried figs offsets the savory flavor of lamb in this easy stew.
Prep: 10 mins
Cook: 8 hrs
Yields: 6 Servings
1 ½ lbstrimmed and cubed American Lamb boneless leg or shoulder
2 cupslow-sodium chicken broth
2 ½ cupsdry white wine
1 lbred onions, trimmed and cut into narrow wedges
1 ½ lbsyams, pared and cubed
1 tbspgrated orange peel
1 cupdried figs, stemmed and halved
¼ cupall-purpose flour
dashSalt and pepper, to taste
½ cupminced fresh parsley (for serving, optional)
1In a 5 or 6-quart slow cooker combine the lamb, broth, 2 cups wine, the onions, yams, and orange peel. Cover and cook on low for 6 to 8 hours or until lamb is tender.
2In a small bowl combine the flour with the remaining ½ cup wine. Stir in the figs and the flour-wine mixture and for an additional 45 minutes.
3Season the stew to taste with salt and pepper. Top it with the parsley, if desired, and serve.
Recipe and image provided by the American Lamb Board
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