Lamb Stew With Lemon and Figs

Name: Lamb Stew With Lemon and Figs
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes with juice; 0 teaspoons cayenne pepper; 113 grams cup dried fig, stems trimmed, quartered lengthwise (about; 1 teaspoon minced peeled fresh ginger; 3 Tbsps chopped fresh mint; 4 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 kilograms boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes; 1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise (preferably meyer); 591 milliliters low sodium chicken broth (or more); 2 Tbsps olive oil (or more); 454 grams onions, thinly sliced (about; 355 milliliters plain yogurt; 0 teaspoons saffron thread, crumbled; 118 milliliters warm water

Lamb Stew With Lemon and Figs might be just the main course you are searching for. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 46g of protein, 21g of fat, and a total of 493 calories. It is a good option if you're following a gluten free and primal diet. If you have canned tomatoes, chicken broth, fig, and a few other ingredients on hand, you can make it. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.