Lamb Fig Stew
by Karisa Wendt


Serve over rice or cous cous

Just a fair warning: it’s a whole bottle of wine PLUS another cup of wine….so buy 2 bottles! And enjoy the rest of the second one


Slow cooker meal, serves 6-8

  • 3-4lb lamb shoulder roast or leg cut into cubes
  • 4 cups chicken stock
  • 5 cups dry white wine
  • 4 onions cut into wedges
  • 2-3 yams, peeled and cut into chunks
  • 2 tablespoons fresh orange zest
  • salt and pepper
  • 2 cups dried figs
  • 0.5 cup flur
  • 1 cup chopped parsley


  1. Place the lamb, chicken stock, 4 cups of the wine, onions, yams, orange zest, salt and pepper in a crock pot or slow cooker
  2. Cook on low for 6-8 hours
  3. Add the dried figs, 1 cup of win mixed with the flour for the last 45 minutes of cooking
  4. Garnish with fresh parsley
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