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Categories:
olive oil lamb salt onions parsnips ground cumin Garam Masala ruby Port chili paste with garlic figs beef broth cornstarch water
Viewed: 78 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil, divided
- 1 12 lbs boneless leg of lamb, cut into 1 inch pieces
- salt and pepper, to taste
- 1 12 cups chopped onions
- 2 cups sliced parsnips
- 2 teaspoons ground cumin
- 12 teaspoon garam masala
- 1 cup ruby port
- 1 teaspoon chili paste with garlic
- 12 dried figs, cut in halves
- 1 34 cups beef broth
- 2 teaspoons cornstarch
- 14 cup water
Method
- preheat oven to 325.
- heat 2 tsp olive oil in a dutch oven on stovetop.
- season lamb with salt and pepper and add to brown on all sides, in batches.
- remove from pan.
- heat 1 tbsp oil, add onionsand saute until softened.
- add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
- return lamb and juices to pan.
- add port, figs, chile paste, and broth to pan and bring to a boil.
- cover and place in oven, bake for 1 hour until lamb is tender.
- combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
- season with salt and pepper.
