Cumin-Scented Pork (or Lamb or Goat) Stew with Black Mission Figs — Three Many Cooks

Ingredients

• 2 tablespoons olive oil
• 2 pounds pork (lamb or goat) shoulder, cut into bite-sized chunks
• Kosher salt and ground black pepper
• 1 teaspoon ground cumin, plus extra for coating meat
• 1 large onion, cut into medium dice
• 2 large carrots, peeled and cut into medium dice
• 1/2 red bell pepper, stemmed seeded, and cut into medium dice
• 3 garlic cloves, minced
• 3/4 teaspoon dried thyme leave
• Pinch each cinnamon, cayenne, and turmeric
• 1 tablespoon tomato paste (preferably double concentrated)
• 1/2 cup red wine
• 1 1/2 cups chicken broth
• 10 dried black mission figs
• 2 bay leaves