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Fig Lamb Stew (Slow cooker)

Yields8 ServingsPrep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

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.

Fig Lamb Stew (Slow Cooker) Recipe

 3 tbsp Avocado Cooking Oil
 1 Butterflied Lamb Leg (approx. 1.2kg), trimmed and cut into 3cm cubes
 3 Onions, diced
 4 Garlic cloves, diced
 1 Tin Chopped Tomatoes 400gm
 1 ½ cups Tomato Passata
 1 ½ cups Red wine
 1 ½ cups Chicken stock
 4 tbsp Balsamic vinegar
 1 bag (200g) Figs
 3 Bay Leaves
 2 tbsp Lemon zest, grated
 2 Cinnamon quills
 2 Cans Butter Beans, rinsed and drained
 Salt and pepper, to taste
To serve [optional]
 Crusty white bread

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.


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.


Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).

Nutrition Facts

Servings 0