Lamb with Figs – A Sweet and Savory Moroccan Dish

Lamb with Figs is a classic Moroccan dish that combines tender lamb with the natural sweetness of figs, the richness of almonds, and the warmth of aromatic spices. This dish showcases the Moroccan tradition of blending sweet and savory flavors to create a balanced, comforting meal. The lamb is slow-cooked to perfection, becoming tender and infused with the flavors of figs and spices, making it a perfect dish for special occasions or family gatherings.

Ingredients

For the Stew:

• 2 lbs (900g) lamb shoulder or leg, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon saffron threads (optional)
• Salt and pepper to taste
• 1 tablespoon honey (optional for added sweetness)
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth (or water)
• 1 cup dried figs, halved or quartered
• 1/2 cup slivered almonds, toasted
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Prepare the Lamb:

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb chunks and brown them on all sides. This should take about 8-10 minutes. Once browned, remove the lamb from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened and golden, about 5 minutes.
3. Add the cumin, cinnamon, ginger, coriander, turmeric (if using), saffron (if using), salt, and pepper. Stir to coat the onions and garlic with the spices, letting them cook for 1-2 minutes to release their aromas.
4. Stir in the tomato paste and honey (if using), mixing well to combine.
5. Return the lamb to the pot, and pour in the broth or water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the lamb simmer for 1.5 to 2 hours, or until it becomes tender.

2. Add the Figs and Almonds:

1. After the lamb has cooked for about 1.5 hours, add the figs to the pot, stirring gently to incorporate them into the stew.
2. Cover the pot again and let the stew cook for another 20-30 minutes, allowing the figs to soften and the sauce to thicken slightly.

3. Toast the Almonds:

1. While the stew is simmering, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.

4. Adjust the Seasoning:

1. Once the lamb is tender and the figs have softened, taste the sauce and adjust the seasoning with more salt, pepper, or spices as needed. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.

5. Serve:

1. Once the lamb is cooked and the sauce has reached the desired consistency, remove the pot from the heat.
2. Garnish with the toasted almonds and fresh cilantro or parsley.
3. Serve the Lamb with Figs with couscous, rice, or Moroccan bread (khobz) to soak up the flavorful sauce.

Tips and Variations:

• Meat Alternatives: While lamb is traditional, you can also use beef or chicken for a different flavor. If using chicken, consider using bone-in pieces like thighs or drumsticks for added richness.
• Sweetness: Adjust the sweetness by adding more or less honey or sugar, depending on your preference and the sweetness of the figs.
• Fresh Figs: If you’re using fresh figs instead of dried, add them towards the end of the cooking process, as they cook faster and won’t break down as much.
• Vegetarian Version: You can omit the lamb and substitute it with chickpeas or a variety of roasted vegetables like sweet potatoes, carrots, and zucchini for a hearty vegetarian dish.
• Serving Suggestions: This dish pairs wonderfully with a simple green salad, especially one with citrus to balance the rich flavors of the lamb.