1/2 Photos of Lamb Stew With Lemon and Figs
2 hrs 40 mins
To me this like a meal in North Africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.
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- 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)
- 1Set strainer lined with double layer of cheesecloth over medium bowl.
- 2Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
- 3Transfer yogurt to small bowl.
- 4Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
- 5Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- 6Sprinkle lamb with salt and pepper.
- 7Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- 8Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
- 9Transfer lamb to large bowl.
- 10Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
- 11Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
- 12Add lemon, garlic, ginger, cinnamon, and cayenne.
- 13Stir 1 minute.
- 14Add saffron mixture; stir, scraping up browned bits.
- 15Add tomatoes with juice, figs, and lamb with any juices to pot.
- 16Stir to coat.
- 17Add 2 1/2 cups broth.
- 18Bring stew to boil.
- 19Reduce 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.
- 20Season to taste with salt and pepper (Can be made 2 days ahead.
- 21Cool slightly.
- 22Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
- 23Bring stew to simmer, thinning with more chicken broth if necessary.
- 24Divide stew among 6 plates; top each serving with dollop of minted yogurt.
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Nutritional Facts for Lamb Stew With Lemon and Figs
Serving Size: 1 (772 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1030.3
- Calories from Fat 648
- Total Fat 72.0 g
- Saturated Fat 29.5 g
- Cholesterol 216.0 mg
- Sodium 416.2 mg
- Total Carbohydrate 41.5 g
- Dietary Fiber 6.3 g
- Sugars 27.3 g
- Protein 56.2 g