Lamb Stew with Lemon and Figs

Lamb Stew with Lemon and Figs
Photo by Pornchai Mittongtare

Ingredients

  • 3 tablespoons fresh mint
  • 1/8 teaspoon cayenne pepper
  • 1 ½ cups plain whole-milk yogurt
  • ¼ teaspoon ground cinnamon
  • 4 garlic cloves
  • 1 teaspoon fresh ginger
  • 1 small lemon (preferably Meyer)
  • + 9 more ingredients
    • 1 cup dried figs
    • 2 ½ cups low-salt chicken broth
    • ¼ teaspoon saffron threads
    • 2 tablespoons olive oil
    • 1 14 1/2-ounce can diced tomatoes in juice
    • 2 onions (about 1 pound)
    • 1 2 1/2- to 3-pound boneless lamb shoulder, trimmed
    • ½ cup water
    • Crispy Noodle Cake

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; le...

View full recipe at Epicurious

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