LAMB WITH FIGS AND RED WINE

Lamb with Figs and Red Wine

• 3 medium onions, chopped
• 3 cloves garlic, minced
• 3 Tbsp. vegetable oil
• 3 lb. boneless leg of lamb, cubed
• 1 cup chicken stock
• 1 ½ cups dry red wine (not cooking sherry)
• ¼ cup Balsamic vinegar
• 2 bay leaves
• 2 tsp. dried mustard
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• ¼ tsp. cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. cayenne pepper
• ½ tsp. salt
• 1 cup dried figs, cut into quarters
• 1 Tbsp. brown sugar
• bed of hot rice

In an electric frying pan, brown the onions and garlic in vegetable oil until golden brown. Add the lamb and cook at a high temperature until the meat is well seared, being careful that the mixture does not burn. Stir in the chicken stock, wine, vinegar, bay leaves, dried spices, and salt, and bring to a boil. Place the cover on the frying pan and simmer until lamb is almost tender, about 1 hour.

Add figs and brown sugar, cover and continue cooking for about 20 minutes, or until lamb is tender. Bring to a final boil so that the lamb has a brown sugar glaze, and serve hot over a bed of rice.

Yield: 8–10 servingsd