Lamb Stew with Lemon and Figs

Name: Lamb Stew with Lemon and Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams diced tomatoes in juice; 0 teaspoons cayenne pepper; 113 grams cup dried figs, stems trimmed, quartered lengthwise (about; 1 teaspoon minced peeled fresh ginger; 3 Tbsps chopped fresh mint; 4 garlic cloves, minced; 0 teaspoons ground cinnamon; 1 kilograms boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes; 1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise; 591 milliliters (or more) low-salt chicken broth; 2 Tbsps (or more) olive oil; 454 grams onions (about , thinly sliced; 0 teaspoons saffron threads, crumbled; 355 milliliters plain whole-milk yogurt; 118 milliliters warm water

You can never have too many main course recipes, so give Lamb Stew with Lemon and Figs a try. Watching your figure? This gluten free and primal recipe has 358 calories, 32g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dried figs you could follow this main course with the Fig & Cacao Nib Ice Cream as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

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Cheesecloth

Sieve

Bowl

Place yogurt in strainer; cover and chill 3 to 5 hours to drain.

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Yogurt

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Sieve

Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)

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Salt And Pepper

Yogurt

Mint

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Bowl

Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.

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Saffron

Water

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Bowl

Sprinkle lamb with salt and pepper.

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Salt And Pepper

Lamb

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.

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Lamb

Cooking Oil

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Pot

Transfer lamb to large bowl.

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Lamb

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Bowl

Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.

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Cooking Oil

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Pot

Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.

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Salt And Pepper

Onion

Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute.

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Cinnamon

Ground Cayenne Pepper

Garlic

Ginger

Lemon

Add saffron mixture; stir, scraping up browned bits.

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Saffron

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

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Tomatoes In Juice

Figs

Lamb

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Pot

Add 2 1/2 cups broth.

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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 1/4 cupfuls 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.)

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Salt And Pepper

Broth

Meat