Lamb Stew with Lemon and Figs

Ingredients for Lamb Stew with Lemon and Figs

• 350ml plain whole-milk yoghurt

• 3 cucchiai di menta fresca tritata

• 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 cucchiai (o più) di olio d'oliva

• 2 onions (about 450g ), thinly sliced

• 1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise

• 4 spicchi d'aglio, tritati

• 1 rounded teaspoon minced peeled fresh ginger

• 1/4 cucchiaini di cannella in polvere

• 1/8 cucchiaini di pepe di cayenna

• 1 lattina da 14 1/60g di pomodori a cubetti nel succo

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

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

• Crispy Noodle Cake

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.