Lamb Stew with Lemon and Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups plain whole-milk yogurt |
3 tablespoons chopped fresh mint |
1/2 cup warm water |
1/4 teaspoon saffron threads, crumbled |
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes |
2 tablespoons (or more) olive oil |
2 onions (about 1 pound), thinly sliced |
1 small lemon (preferably meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise |
4 garlic cloves, minced |
1 rounded teaspoon minced peeled fresh ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon cayenne pepper |
1 14 1/2-ounce can diced tomatoes in juice |
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces) |
2 1/2 cups (or more) low-salt chicken broth |
crispy noodle cake |
Directions:
1. 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.)
2. Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
3. 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.
4. 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.)
5. Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
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