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Ingredients

• 3 tablespoons olive oil, divided
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups chopped onion
• 2 cups (1-inch-thick) slices parsnip
• 2 teaspoons ground cumin
• 1/2 teaspoon garam masala
• 1 cup ruby port or other sweet red wine
• 1 teaspoon chile paste with garlic
• 12 small dried figs, halved (about 5 ounces)
• 1 (14-ounce) can less-sodium beef broth
• 1 3/4 cups water, divided
• 2 teaspoons cornstarch
• 1 cup uncooked couscous
• Chopped fresh parsley (optional)

Description

Syrah And Lamb Are Often Served Together In The South Of France, And Tasting This Dish, You'll See Why. Syrah Often Has A Meatiness Of Its Own, Plus A Hint Of Spice And A Rich Fruitiness. Each Of These Characters Is Mirrored In The Dish. I Serve This Over

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