Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the lamb
2tbspolive oil
2medium onions
2clovesgarlicchopped
1tbspgrated fresh ginger
2tspcinnamon
2tspcumin
1tsppaprika
2tspground coriander
2lbslamb
1cbeef stock
2tbspcornstarch
Salt to taste
For the figs
12figs
2tbsphoney
1tbspolive oil
To Finish
½cchopped pistachios
1/3cchopped cilantro and mint leaves
Pomegranate seeds
Instructions
Cook the Lamb
Heat the oil to a shimmer and add the onions and chopped garlic. Reduce the heat and cook, stirring occasionally, until the onions are soft and translucent.
Add the fresh ginger and the spices and cook for 1-2 minutes, stirring, until the spices have released their oils and are fragrant .
Cut the lamb into 2” chunks. Add the lamb to the pot and toss to coat with the spices. Add the stock and bring it to a boil. Reduce the heat to a simmer and cook, covered, for an hour until the lamb is tender and easily pierced by a fork.
Separate the lamb from the cooking stock and allow the stock to cool. Once the fat has risen to the top of the stock, use a spoon to remove it.
Continue with the dish from the point or refrigerate overnight.
When you are ready to finish the dish, heat the stock to a low boil. Make a thin paste out of the cornstarch and a little of the stock. Pour that into the stock and continue to boil, stirring until the stock has darkened in color and thickened.
Return the lamb to the stock and keep warm.
Roast the Figs
Heat the oven to 400 degrees. Cut the figs in half and arrange them on a foil lined baking tray. Mix together the honey and olive oil and brush the mixture over the figs. Roast in the oven for ten minutes.
Finish the Dish
Add the roasted figs, pistachios and fresh herbs to the dish and stir lightly to mix them in. Taste and add salt as needed.
Serve the lamb over couscous, quinoa or rice. Sprinkle pomegranate seeds over the lamb just before serving.