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Lamb With Dried Figs
1/2 teaspoon whole cumin
1/2 teaspoon yellow mustard seeds
1/2 teaspoon whole coriander
1/8 teaspoon black peppercorns
1 1/2 teaspoons ground turmeric
1 tablespoon olive oil
2 pounds lamb, trimmed and cut into 1-inch cubes
Kosher salt to taste
Freshly ground black pepper to taste
1/2 large onion
2 ounces dried figs
2 cloves garlic, peeled and thinly sliced
1 ounce (2 tablespoons) dried currants
2 slices ginger root, about quarter-sized
1 cinnamon stick
3/4 cup hearty, lightly oaked red wine
1 cup beef or chicken broth
1 pound rutabaga or parsnip, peeled and cut in 1/2 inch dice
1/2 teaspoon lemon juice or to taste
Toast the cumin, mustard seeds and coriander in a small, dry skillet over medium-low heat, stirring frequently until aromatic, about 45 seconds to 1 minute, remove and set aside to cool slightly. Add the peppercorns to the whole toasted spices and finely grind with a mortar and pestle or spice grinder, add the turmeric to the rest of the ground spices. (Can be made a day or two ahead.)
Heat the oil in a large pot over medium-high heat, season lamb cubes well with salt and pepper. Working in batches, brown the lamb on all sides, remove from the pot and set aside. Leave any browned bits.
Meanwhile, finely chop the onion, cut each fig lengthwise into quarters, then across widthwise to make 8 small pieces or more if the figs are large.
In the same pot saute the onion over medium heat until soft, then add the garlic and spice mixture. Continue to cook until the garlic becomes aromatic. Add the figs, currants, ginger, cinnamon stick and red wine. Simmer until the fruit starts to absorb the red wine and the wine is reduced by half. Add the lamb back to the pot and cover at least halfway with the broth or combination of broth and water. Bring to a boil, then reduce the heat to a simmer. Cover and continue to simmer for 60-75 minutes until tender. Add the rutabaga or turnip in the last 15-20 minutes and cook until just tender, remove from the heat. Remove the cinnamon stick and discard.
Uncover and reduce the cooking liquid to desired a sauce consistency, taste and adjust the seasoning, adding lemon juice to brighten the flavors and moderate the sweetness of the dried fruit and squash, adding more lemon juice for the squash if needed.
Note: To intensify flavors, this dish can be made ahead and refrigerated before reducing the cooking liquid. Any remaining fat hardens and can easily be removed before reheating.
Serves 4-6 |
