Lamb Stew with Lemon and Figs

Ingredients for Lamb Stew with Lemon and Figs

• 350ml plain whole-milk yoghurt

• 45ml chopped fresh mint

• 1/2 cup warm water

• 1/4 teaspoons saffron threads, crumbled

• 1 2 1/2- to 1.4kg boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes

• 2 tablespoons (or more) olive oil

• 2 onions (about 450g ), 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 teaspoons ground cinnamon

• 1/8 teaspoons cayenne pepper

• 1 14 1/60g can diced tomatoes in juice

• 240ml dried figs, stems trimmed, quartered lengthwise (about 110g )

• 600ml (or more) low-salt chicken broth

• Crispy Noodle Cake

How to make Lamb Stew with Lemon and Figs

Set strainer lined with double layer of cheesecloth over medium bowl. Place yoghurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yoghurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)

Place 120ml 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 600ml 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 60ml fuls 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.)

Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yoghurt. Place wedge of Crispy Noodle Cake alongside each and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.