Lamb Stew With Lemon And Figs Recipe

Name: Lamb Stew With Lemon And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain yogurt; 3 tablespoons chopped of 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)

Servings: persons

1 1/2 cups plain yogurt
3 tablespoons chopped of 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)

1
Set strainer lined with double layer of cheesecloth over medium bowl.
2
Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
3
Transfer yogurt to small bowl.
4
Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
5
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
6
Sprinkle lamb with salt and pepper.
7
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
8
Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
9
Transfer lamb to large bowl.
10
Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
11
Add onions; sprinkle with salt and pepper. Saute until beginning to brown, about 5 minutes.
12
Add lemon, garlic, ginger, cinnamon, and cayenne.
13
Stir 1 minute.
14
Add saffron mixture; stir, scraping up browned bits.
15
Add tomatoes with juice, figs, and lamb with any juices to pot.
16
Stir to coat.
17
Add 2 1/2 cups broth.
18
Bring stew to boil.
19
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.
20
Season to taste with salt and pepper (Can be made 2 days ahead.
21
Cool slightly.
22
Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
23
Bring stew to simmer, thinning with more chicken broth if necessary.
24
Divide stew among 6 plates; top each serving with dollop of minted yogurt.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups plain yogurt, 3 tablespoons chopped of fresh mint, 1/2 cup warm water, 1/4 teaspoon saffron thread, crumbled, and more.

Yes, Lamb Stew With Lemon And Figs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Lemon And Figs

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