Lamb Stew With Lemon And Figs

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 1/2 cups plain yogurt
• 3 tablespoons chopped fresh mint
• 1/2 cup warm water
• 1/4 teaspoon saffron thread, crumbled
• 1 (2 1/2-3 lb) boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
• 2 tablespoons olive oil (or more)
• 2 onions, thinly sliced (about 1 pound)
• 1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise (preferably meyer)
• 4 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup dried fig, stems trimmed, quartered lengthwise (about 4 ounces)
• 2 1/2 cups low sodium chicken broth (or more)

Recipe

• 1 set strainer lined with double layer of cheesecloth over medium bowl.
• 2 place yogurt in strainer; cover and chill 3 to 5 hours to drain.
• 3 transfer yogurt to small bowl.
• 4 stir in mint; season with salt and pepper. (can be made 1 day ahead. chill.).
• 5 place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
• 6 sprinkle lamb with salt and pepper.
• 7 heat 2 tablespoons oil in heavy large pot over medium-high heat.
• 8 working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
• 9 transfer lamb to large bowl.
• 10 pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
• 11 add onions; sprinkle with salt and pepper. sauté until beginning to brown, about 5 minutes.
• 12 add lemon, garlic, ginger, cinnamon, and cayenne.
• 13 stir 1 minute.
• 14 add saffron mixture; stir, scraping up browned bits.
• 15 add tomatoes with juice, figs, and lamb with any juices to pot.
• 16 stir to coat.
• 17 add 2 1/2 cups broth.
• 18 bring stew to boil.
• 19 reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours.
• 20 season to taste with salt and pepper (can be made 2 days ahead.
• 21 cool slightly.
• 22 refrigerate uncovered until cold, then cover and chill, skim off any fat.).
• 23 bring stew to simmer, thinning with more chicken broth if necessary.
• 24 divide stew among 6 plates; top each serving with dollop of minted yogurt.