Lamb, Fig & Olive Stew for Two (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Lamb, Fig & Olive Stew for Two

http://www.eatingwell.com/recipes/lamb_fig_olive_stew_for_two.html

From EatingWell:  November/December 2008, EatingWell Serves Two

Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

2 servings, 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
  2. Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
  3. Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
  4. Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

Nutrition

Per serving : 313 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 73 mg Cholesterol; 23 g Carbohydrates; 28 g Protein; 3 g Fiber; 725 mg Sodium; 701 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 4 medium-fat meat, 1 fat

Tips & Notes