A sturdy Dutch oven lets you simmer foods slowly, building flavor and making even tough cuts fork-tender. Fresh figs add fiber, visual appeal, and a subtle sweetness, but feel free to use dried if you prefer. Whichever you choose, you’ll want a slice of crusty whole-grain bread to soak up every last bit.

Pam Lolley
Also appeared in: Health, September, 2019

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Greg DuPree

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle lamb with 1/4 teaspoon each of the salt and pepper. Place flour in a bowl; toss lamb in flour until completely coated.

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  • Heat 2 teaspoons of the oil in a Dutch oven over medium-high until hot. Add half of the lamb; cook until browned on both sides, 3 to 4 minutes, turning once halfway through cook time. Transfer lamb to a plate. Repeat process with remaining oil and lamb.

  • Add vinegar to Dutch oven; cook over medium-high, scraping bottom of Dutch oven to loosen browned bits, until liquid is almost evaporated, about 2 minutes.

  • Return lamb to Dutch oven; stir in broth, rosemary, coriander, cinnamon, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Bring mixture to a boil over high; reduce heat to low. Cook, covered, stirring occasionally, until lamb is almost tender, about 1 hour.

  • Stir in butternut squash, figs, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring mixture to a boil over medium-high. Reduce heat to low, and simmer, uncovered, until squash and figs are tender, 30 to 40 minutes. Garnish with rosemary.

Nutrition Facts

342 calories; fat 10g; cholesterol 83mg; fiber 4g; protein 30g; carbohydrates 32g; sugars 17g; sodium 708mg; iron 4mg; calcium 98mg.