Middle Eastern Slow-Cooked Stew With Lamb, Chickpeas, And Figs

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Ingredients

1 teaspoon olive oil

Cooking spray

1 1/2 pounds boneless leg of lamb, trimmed and cubed

4 cups onion, sliced and separated into rings

1 3/4 cups water, divided

5 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon saffron threads, crushed

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

1 (3-inch) cinnamon stick

1 (14-ounce) can less-sodium beef broth

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

2 cups baby carrots

1 cup golden raisins

1/2 cup dried figs, halved

2 tablespoons chopped fresh mint

1 teaspoon salt

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