Braised Shoulder Lamb Chops with Figs and North African Spices (NBR)

• 1/3 cup stemmed dried figs
• 1/3 cup warm water
• 4 shoulder lamb chops, about 3/4 inch thick, trimmed of excess fat
• Salt and ground black pepper
• 2 tablespoons olive oil
• 1 small onion, chopped fine
• 2 small garlic cloves, minced or pressed through a garlic press
• 1 teaspoon ground corainder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon groun cinnamon
• 1/8 teaspoon cayenne pepper
• 1 cup diced tomatoes, with their juice
• 2 tablespoons honey
• 2 tablespoons minced fresh parsley leaves

Mise en place.

Browning the lamb.

Cook onion until softened.

Add garlic and spices and cook until fragrant.  Then add reserved soaking liquid from the figs.

They needed to be soaked in warm water for 30 minutes.  Indeed I didn't see any actual instructions to add the figs into the pan at any point.

So I added them in with the tomatoes, honey, and the lamb chops for a final simmer.

I practiced cutting carrots on the bias in order to make glazed carrots for the first time and couscous takes no effort at all.
The dish was quite sweet but the spices were definitely interesting.  I dug the addition of the figs.  Eating the still dried leftovers are less interesting.