Lamb Stew With Lemon And Figs

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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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Steps

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Set strainer lined with double layer of cheesecloth over medium bowl.

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Place yogurt in strainer.

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Cover and chill 3 to 5 hours to drain.

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Transfer yogurt to small bowl.

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Stir in mint.

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Season with salt and pepper.

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Place 1 / 2 cup warm water and saffron in small bowl.

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Let stand at least 20 minutes to infuse.

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Sprinkle lamb with salt and pepper.

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Heat 2 tablespoons oil in heavy large pot over medium-high heat.

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Working in batches , cook lamb until brown on all sides , adding more oil as needed , about 5 minutes per batch.

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Transfer lamb to large bowl.

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Pour all but 1 tablespoon fat from pot.

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Heat pot over medium heat.

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Add onions.

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Sprinkle with salt and pepper.

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Saut until beginning to brown , about 5 minutes.

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Add lemon , garlic , ginger , cinnamon , and cayenne.

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Stir 1 minute.

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Add saffron mixture.

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Stir , scraping up browned bits.

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Add tomatoes with juice , figs , and lamb with any juices to pot.

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Stir to coat.

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Add 2 1 / 2 cups broth.

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Bring stew to boil.

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Reduce heat to mediu.

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Ingredients

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plain yogurt, of fresh mint, warm water, saffron thread, boneless lamb shoulder, olive oil, onions, lemon, garlic cloves, fresh ginger, ground cinnamon, cayenne pepper, diced tomatoes with juice, dried fig, low sodium chicken broth