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.

Source: EatingWell Magazine, November/December 2008


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.


Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 3 days.

Tip: It's not always easy to find lean lamb, but it's easy to grind your own in a food processor. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.

Ingredient 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.

Nutrition Facts

1 1/2 cups
306 calories; protein 24.4g; carbohydrates 23.5g; dietary fiber 3.1g; sugars 11.8g; fat 10.6g; saturated fat 2.4g; cholesterol 69.3mg; vitamin a iu 837IU; vitamin c 18.1mg; folate 34.2mcg; calcium 69.7mg; iron 2.7mg; magnesium 46.8mg; potassium 734.7mg; sodium 695.8mg; thiamin 0.1mg.

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