Spicy Lamb Stew with Parsnips and Figs

How often do you treat yourself to a lamb stew? We think you should more often; you deserve it! Here is a good recipe for a lamb stew if you are a spicy fan! The wine pairing we recommend is hearty red like a syrah or shiraz.


  • 3 T olive oil, divided
  • 1 1/2 lbs KOL Foods grass-fed lamb stew or kabob
  • 1 t salt, divided
  • 1/2 freshly ground black pepper, divided
  • 1 1/2 c onion, chopped
  • 2 c parsnip, 1 inch think slices
  • 2 t ground cumin
  • 1/2 garam masala
  • 1 c sweet red wine such as port
  • 1 t chile paste with garlic
  • 12 small dried figs, halved
  • 2 c KOL Foods lamb, chicken or poultry broth
  • 1 3/4 c water, divided
  • 2 t arrow root (substitute flour or cornstarch)
  • 1 c uncooked couscous
  • Fresh parsley, chopped

1. Preheat oven to 325 degrees.

2. Heat 2 teaspoons olive oil in a dutch oven over medium heat. Sprinkle lamb with 1/4 t slat and 1/4 t pepper. add half the lamb to the pan and cook just long enough to brown all sides. Remove from pan and repeat procedure with the remaining lamb.

3. Heat 1 T olive oil in the same Dutch oven over medium-high heat. Add onion and saute until tender. Add 1/4 t pepper, parsnips, cumin, and garam masala, cook for 3 minutes, stirring frequently. Return lamb and juices to the pan. Add port, chile paste, figs and broth, bring to a boil. Remove from heat. Cover and bake at 325 for 1 hour or until lamb is tender, stirring occasionally.

4. Wisk together 1/4 c water and arrow root and add to the pan, stir well to combine. Bring to a boil over medium-high heat. Cook 1 minute or until sauce is thick, stir occasionally.

5. Bring 1 1/2 c water to a boil in a medium sauce pan, gradually stir in 2 t oil, 1/4 t salt, and couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.

6. Serve lamb mixture over couscous. Garnish with parsley.

Serves 6