Lamb Stew With Lemon and Figs

Recipe by Annacia
READY IN: 2hrs 40mins




  • 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.