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.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

8 ounces lean ground lamb, preferably leg
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence (see Note)
1/4 cup dry red wine
1 14-ounce can reduced-sodium beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives (see Tip)
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

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 INFORMATION: Per serving: 401 calories; 20 g fat (7 g sat, 10 g mono); 75 mg cholesterol; 27 g carbohydrate; 24 g protein; 4 g fiber; 695 mg sodium; 677 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).

2 Carbohydrate Servings

Exchanges: 1 fruit, 1 vegetable, 3 medium fat meat, 1 fat

TIP: Note: To make your own herbes de Provence, mix equal proportions dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Tip: Small amounts of olives can be purchased from bulk bins and salad bars.

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 3 days.

This is a very yummy recipie. The kind of thing that you can make for dinner and the next day it will taste even better for lunch.

Anonymous, Toronto, ON

With 20 grams of fat per serving, someone please explain how this is healthy. High in calories, fat, and saturated fat. What!!!???

Colin, Louisville, KY