Lamb, Fig and Olive Stew

November 4, 7:56 AMDenver Food ExaminerAndrea Spikes

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This recipe is actually easy to put together, and you can substitute ground beef if lamb isn't available. Also, you could use cubed meat instead of ground, but this will take a bit longer to cook.

I used Cabernet Sauvignon in this recipe, but any dry red will do. For serving, consider using steamed spaghetti squash as a base for topping with the stew.

To cook spaghetti squash: rinse off the outside, poke several holes in it with a knife, and bake it uncovered in a 375 degree oven for about an hour; let stand five minutes, cut in half pole-to-pole, scoop out the seeds and stringy parts with a big spoon; then use a fork to separate the strands and empty it into a big bowl. Refrigerate leftovers and use like pasta if you wish.

Recipe adapted from Eating Well.

Lamb, Fig and Olive Stew

Serves 4, about 1 1/2 cups each

1 pound lean ground lamb

2 teaspoons extra-virgin olive oil

1/4 cup minced garlic

1 1/2 teaspoons herbes de Provence

1/2 cup dry red wine

2 14-ounce cans reduced-sodium beef broth

2 tablespoons cornstarch

4 plum tomatoes, diced (or 1/2 14 oz. can diced tomatoes)

1/2 cup chopped dried figs

1/4 cup finely chopped pitted green olives

1/4 teaspoon freshly ground pepper

1/4 cup chopped fresh parsley

2 teaspoons freshly grated lemon zest

1. Heat a Dutch oven over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer to a sieve set over a bowl to drain; discard the fat.

2. Wipe out the pan; add oil and heat over medium-high heat. Add garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, 1 to 2 minutes.

3. Combine broth and cornstarch in a small bowl. Add to the pan, increase the heat to high and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper; return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

4. Combine the parsley and lemon zest, and top each serving with the mixture.

Serves 4, about 1 1/2 cups each

1 pound lean ground lamb

2 teaspoons extra-virgin olive oil

1/4 cup minced garlic

1 1/2 teaspoons herbes de Provence

1/2 cup dry red wine

2 14-ounce cans reduced-sodium beef broth

2 tablespoons cornstarch

4 plum tomatoes, diced (or 1/2 14 oz. can diced tomatoes)

1/2 cup chopped dried figs

1/4 cup finely chopped pitted green olives

1/4 teaspoon freshly ground pepper

1/4 cup chopped fresh parsley

2 teaspoons freshly grated lemon zest

1. Heat a Dutch oven over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer to a sieve set over a bowl to drain; discard the fat.

2. Wipe out the pan; add oil and heat over medium-high heat. Add garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, 1 to 2 minutes.

3. Combine broth and cornstarch in a small bowl. Add to the pan, increase the heat to high and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper; return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

4. Combine the parsley and lemon zest, and top each serving with the mixture.