Lamb Stew With Lemon and Figs Recipe

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Ingredients:

Serving

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

Directions:

Set strainer lined with double layer of cheesecloth over medium bowl.
Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
Transfer yogurt to small bowl.
Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
Sprinkle lamb with salt and pepper.
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
Transfer lamb to large bowl.
Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
Add lemon, garlic, ginger, cinnamon, and cayenne.
Stir 1 minute.
Add saffron mixture; stir, scraping up browned bits.
Add tomatoes with juice, figs, and lamb with any juices to pot.
Stir to coat.
Add 2 1/2 cups broth.
Bring stew to boil.
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.
Season to taste with salt and pepper (Can be made 2 days ahead.
Cool slightly.
Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
Bring stew to simmer, thinning with more chicken broth if necessary.
Divide stew among 6 plates; top each serving with dollop of minted yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.23 Kcal (1889 kJ)
Calories from fat	156.15 Kcal
		% Daily Value*
Total Fat	17.35g	27%
Cholesterol	85.65mg	29%
Sodium	174.49mg	7%
Potassium	1129.81mg	24%
Total Carbs	44.24g	15%
Sugars	27.71g	111%
Dietary Fiber	7.87g	31%
Protein	31.12g	62%
Vitamin C	22.3mg	37%
Vitamin A	0.6mg	19%
Iron	69.9mg	388%
Calcium	252.3mg	25%

Amount Per 100 g
Calories	77.91 Kcal (326 kJ)
Calories from fat	26.96 Kcal
		% Daily Value*
Total Fat	3g	27%
Cholesterol	14.79mg	29%
Sodium	30.13mg	7%
Potassium	195.08mg	24%
Total Carbs	7.64g	15%
Sugars	4.78g	111%
Dietary Fiber	1.36g	31%
Protein	5.37g	62%
Vitamin C	3.8mg	37%
Vitamin A	0.1mg	19%
Iron	12.1mg	388%
Calcium	43.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.7

Points
11

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
low cholesterol

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