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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
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.

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.

3

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

Nutrition Facts

Servings 8