Lamb Stew with Lemon and Figs
A luxurious Mediterranean-style lamb stew featuring tender shoulder meat slow-cooked with saffron, figs, and Meyer lemon, served with minted yogurt and crispy noodles. This aromatic dish combines sweet, tangy, and savory flavors.
Ingredients
- •1½ cups plain whole-milk yogurt
- •3 tablespoons chopped fresh mint
- •½ cup warm water
- •¼ teaspoon saffron threads
- •1 piece boneless lamb shoulder
- •2 tablespoons olive oil
- •2 whole onions
- •1 whole small Meyer lemon
- •4 cloves garlic
- •1 teaspoon fresh ginger
- •¼ teaspoon ground cinnamon
- •⅛ teaspoon cayenne pepper
- •1 can diced tomatoes in juice
- •1 cup dried figs
- •2½ cups low-salt chicken broth
- •1 serving Crispy Noodle Cake
Cooking Instructions
- 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.)
180 min
- 2.
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
20 min
- 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.
30 min
- 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.)
90 min
- 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.
10 min
