Spicy Lamb Stew with Dried Figs

Another fantastic braised dish from the food section of our local paper. I served it with a Quinoa Pilaf. Be sure and take the big pieces of ginger out when you serve. They are a little intense, even after stewing for a couple hours.

Erik

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Spicy Lamb Stew With Dried Figs

Aromatic spices, figs and currants give a Middle Eastern feel to this braised lamb dish that can be served with rice or couscous. Vary the vegetable at the end, or leave it out completely for strict carnivores. Butternut squash will lend a sweeter note that can be balanced by a little more lemon juice at the end.

INGREDIENTS:

1/2 teaspoon whole cumin

1/2 teaspoon yellow mustard seeds

1/2 teaspoon whole coriander

1/2 teaspoon black peppercorns

1 1/2 teaspoons ground turmeric

1/2 teaspoons cayenne pepper (optional, if you don't like spicy food)

1 tablespoon olive oil

Flour to coat lamb

2 pounds lamb, trimmed and cut into 1-inch cubes
(I used 2/12 pounds lamb blade chops, bone in.)

Salt to taste

Freshly ground black pepper to taste

1 large onion

2 ounces dried figs

2 cloves garlic, peeled and thinly sliced

1 ounce (2 tablespoons) dried currants (or raisins)

2 slices ginger root, about quarter-sized

1 cinnamon stick

3/4 cup hearty, lightly oaked red wine

1 cup low-salt beef or chicken broth

1 pound rutabaga, parsnip or butternut squash, peeled and cut into 1/2- inch dice
(I had some leftover butternut squash in the fridge)

1/2 teaspoon lemon juice or to taste

INSTRUCTIONS:

Toast the cumin, mustard seeds and coriander in a small, dry skillet over medium-low heat, stirring frequently until aromatic, about 45 seconds to 1 minute. Remove from the skillet and set aside to cool slightly. Add the black peppercorns to the whole toasted spices and finely grind with a mortar and pestle or spice grinder. Add the turmeric and cayenne to the rest of the ground spices.

The spice mixture, kept tightly covered, can be made a day or two ahead.

Heat the oil in a large pot (dutch oven is good) over medium-high heat. Season the lamb cubes well with salt and pepper and coat with flour. Working in batches so there is space between the pieces, brown the lamb on all sides. Remove from the pot and set aside. Leave any browned bits, also called the fond.

Meanwhile, finely chop the onion.

Cut each fig lengthwise into quarters, then across widthwise to make 8 small pieces (Cut into more pieces if the figs are large).

In the same pot saute the onion over medium heat until soft, then add the garlic and spice mixture. Continue to cook until the garlic becomes aromatic.

Add the figs, currants, ginger, cinnamon stick and red wine. Simmer until the fruit starts to absorb the red wine and the wine is reduced by half.

Add the lamb back to the pot and cover at least halfway with the broth or combination of broth and water. Bring to a boil, then reduce the heat to a simmer. Cover and continue to simmer on top of the stove or move to 300 degree oven for 1-1 1/4 hours or until tender. Add the root vegetable in the last 15-20 minutes, cooking until just tender; if using the squash, check after 10-15 minutes because the squash will cook more quickly. When the vegetables are tender, remove from the heat. Remove the cinnamon stick and discard.

Uncover and reduce the cooking liquid to desired consistency.

Taste and adjust the seasoning, adding lemon juice to brighten the flavors and moderate the sweetness of the dried fruit and squash, adding more lemon juice for the squash if needed.

Note: This dish can be made ahead and refrigerated before reducing the cooking liquid. Any remaining fat hardens and can easily be removed before reheating.

Serves 4-6

PER SERVING: 340 calories, 35 g protein, 19 g carbohydrate, 11 g fat (4 g saturated), 102 mg cholesterol, 118 mg sodium, 4 g fiber.

Lynne Char Bennett is a Chronicle staff writer. E-mail her at lbennett@sfchronicle.com.