Fig Lamb Stew
We love a hearty stew. This lamb stew has gorgeous figs for sweetness and butter beans for extra protein. Make it for a cold evening and enjoy the flavorsome leftovers the next day.
Ingredients
3 tbsp Chantal Organics Coconut Oil- 1 butterflied lamb leg (approx. 1.2kg), trimmed and cut into 3cm cubes (we love Pure South)
- 3 onions, diced
- 4 garlic cloves, diced
- 1 tin Chantal Organics Chopped Tomatoes
- 1 ½ cups Chantal Organics Tomato Passata
- 1 ½ cups red wine
- 2 chicken stock cubes (we love Kallo)
- 1 bag (200g) platter figs (we love Fresh Life)
- 3 bay leaves (we love Superb Herb)
- 2 tbsp lemon zest, grated
- 2 cinnamon quills
- 2 cans Chantal Organics Butter Beans, rinsed and drained
- Salt and pepper, to taste
- To serve (optional):
- Crusty white bread
instructions
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Step 1.
Add oil to a large frying pan over medium-high heat and sear the lamb in batches. Set aside. Add onions and garlic to the frying pan and fry until soft, about 7 minutes.
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Step 2.
Add all stew ingredients (except butter beans) to a slow cooker. Stir and cook on high for 3-4 hours, or until the lamb is beautifully tender. When the stew is almost done add the butter beans and season liberally with salt and pepper.
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Step 3.
Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).
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Chantal Organics Products used
