Lamb Stew With Lemon And Figs - cooking recipe

Ingredients

1 1/2 cups plain yogurt
3 tablespoons chopped of fresh mint
1/2 cup warm water
1/4 teaspoon saffron thread, crumbled
1 (2 1/2-3 lb) boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons olive oil (or more)
2 onions, thinly sliced (about 1 pound)
1 small lemon, ends trimmed, quartered lengthwise, thinly sliced crosswise (preferably Meyer)
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup dried fig, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups low sodium chicken broth (or more)

Preparation

Set strainer lined with double layer of cheesecloth over medium bowl.
Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
Transfer yogurt to small bowl.
Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
Place 1/2 cup 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. Saute 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 2 1/2 cups 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, skim off any fat.).
Bring stew to simmer, thinning with more chicken broth if necessary.
Divide stew among 6 plates; top each serving with dollop of minted yogurt.