Lamb, Fig & Olive Stew

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
500
FAT
92%
CHOL
41%
SOD
9%

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Ingredients for 4 servings

1/4 cup chopped fresh parsley

1 1/2 teaspoons herbes de Provence, (see Ingredient Note)

2 tablespoons cornstarch

1/2 cup chopped dried figs

1 pound lean ground lamb, (see Kitchen Tip)

1/4 cup plus 2 teaspoons minced garlic, divided

1/4 teaspoon freshly ground pepper

4 plum tomatoes, diced

2 teaspoons freshly grated lemon zest

2 teaspoons extra-virgin olive oil

1/2 cup dry red wine

1/4 cup finely chopped pitted green olives

2 14-ounce cans reduced-sodium beef broth

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