A delicious and aromatic coconut lamb stew with a hint of sweetness from dried figs and apricot preserves, perfect for a comforting meal.
Follow the steps below to cook the desired recipe
1. In a large pot, heat some oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
2. Add the lamb stew meat and sear until browned on all sides.
3. Stir in the Hungarian paprika, ground cinnamon, and tarragon for about a minute to toast the spices.
4. Pour in the canned chicken broth and canned coconut milk. Bring to a simmer and let it cook for about 1.5 hours, stirring occasionally.
5. Add in the carrots, bell pepper, roasted red pepper, dried figs, and apricot preserves. Cook for an additional 30 minutes or until the meat is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste. Serve hot and enjoy!
2 lbs lamb stew meat
1 can coconut milk
1 cup dried figs
3 carrots, chopped
4 cups canned chicken broth
1 diced onion
3 cloves garlic, minced
1 tsp tarragon
1/2 cup apricot preserves
1 tsp ground cinnamon
1 tsp Hungarian paprika
1 bell pepper, chopped
1 roasted red pepper
