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Recipes

Lamb Stew with Lemon and Figs

By Molly StevensPhotography by Pornchai Mittongtare

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1½

cups plain whole-milk yogurt

3

tablespoons chopped fresh mint

Kosher salt and freshly ground black pepper

¼

teaspoon saffron threads, crumbled

1

2½–3-pound boneless lamb shoulder, trimmed, cut into 1–1½-inch cubes

2

tablespoons (or more) olive oil

2

medium onions, thinly sliced

1

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

4

garlic cloves, minced

1

teaspoon minced peeled fresh ginger

¼

teaspoon ground cinnamon

⅛

teaspoon cayenne pepper

1

14½-ounce can diced tomatoes in juice

1

cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)

2½

cups (or more) low-salt chicken broth

Crispy Noodle Cake

Need to make a substitution?

Preparation

  1. Step 1

    Set a strainer lined with a double layer of cheesecloth over a medium bowl. Place yogurt in strainer; cover and chill 3–5 hours to drain. Transfer yogurt to a small bowl. Stir in mint; season with salt and pepper.

    Step 2

    Place ½ cup warm water and saffron in another small bowl; let stand at least 20 minutes to infuse.

    Step 3

    Sprinkle lamb with salt and pepper. Heat 2 Tbsp. oil in a heavy large pot over medium-high. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to a large bowl. Pour all but 1 Tbsp. fat from pot (or add 1 Tbsp. oil if dry); heat pot over medium. 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 reserved saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2½ cups broth.

    Step 4

    Bring stew to a 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 ¼ cupfuls as needed if dry, about 1½ hours. Season to taste with salt and pepper.

    Step 5

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

    Step 6

    Do Ahead: Stew can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.

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