Fig Lamb Stew

Name: Fig Lamb Stew
Ingredients: 3 tbsp Chantal Organics Coconut Oil; 1 butterflied lamb leg (approx. 1.2kg), trimmed and cut into 3cm cubes (we love Pure South); 3 onions, diced; 4 garlic cloves, diced; 1 tin Chantal Organics Chopped Tomatoes; 1 ½ cups Chantal Organics Tomato Passata; 1 ½ cups red wine; 2 chicken stock cubes (we love Kallo); 1 bag (200g) platter figs (we love Fresh Life); 3 bay leaves (we love Superb Herb); 2 tbsp lemon zest, grated; 2 cinnamon quills; 2 cans Chantal Organics Butter Beans, rinsed and drained; Salt; pepper; Crusty white bread

chantalorganics.co.nz

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

View full recipe on chantalorganics.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.

Share this recipe:

Cooking tools:

Slow cooker
Microplane
Skillet
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Stove
Spoon
Plate

Ingredients

3 tbsp Chantal Organics Coconut Oil
1 butterflied lamb leg (approx. 1.2kg), trimmed and cut into 3cm cubes (we love Pure South)
3 onions, diced
4 garlic cloves, diced
1 tin Chantal Organics Chopped Tomatoes
1 ½ cups Chantal Organics Tomato Passata
1 ½ cups red wine
2 chicken stock cubes (we love Kallo)
1 bag (200g) platter figs (we love Fresh Life)
3 bay leaves (we love Superb Herb)
2 tbsp lemon zest, grated
2 cinnamon quills
2 cans Chantal Organics Butter Beans, rinsed and drained
Salt
pepper
Crusty white bread