Slow Cooker Fig Lamb Stew 

We love a hearty stew. This lamb stew has gorgeous figs for sweetness and butter beans for extra protein. Make it for a cold evening and enjoy the flavorsome leftovers the next day.

Prep time: 10 minutes Cook time: 3-4 hours Serves: 8-10


  • 3 tbsp Olivado Avocado Cooking Oil
  • 1 Pure South Butterflied Lamb Leg (approx. 1.2kg), trimmed and cut into 3cm cubes
  • 3 Onions, diced
  • 4 Garlic cloves, diced
  • 1 tin Chantal Organics Chopped Tomatoes
  • 1 ½ cups Chantal Organics Tomato Passata
  • 1 ½ cups Red wine
  • 1 ½ cups Chicken stock
  • 4 tbsp Balsmaic vinegar
  • 1 bag (200g)  FreshLife Silver Platter Figs
  • 3 Superb Herb Bay Leaves
  • 2 tbsp Lemon zest, grated
  • 2 Cinnamon quills
  • 2 cans Chantal Organics Butter Beans, rinsed and drained
  • Salt and pepper, to taste
To serve (optional)
  • Crusty white bread



  1. Add oil to a large frying pan over medium-high heat and sear the lamb in batches. Set aside. Add onions and garlic to the frying pan and fry until soft, about 7 minutes.
  2. Add all stew ingredients (except butter beans) to a slow cooker. Stir and cook on high for 3-4 hours, or until the lamb is beautifully tender. When the stew is almost done add the butter beans and season liberally with salt and pepper.
  3. Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).



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