Lamb Stew with Lemon and Figs

Name: Lamb Stew with Lemon and Figs
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

By Molly StevensPhotography by Pornchai Mittongtare

January 31, 2006

Recipe notes