Lamb Stew with Lemon and Figs

Ingredients

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

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