Beef / Pork

lamb stew with lemon and figs is for Dinner.

lamb stew with lemon and figs takes several minutes to prepare.

lamb stew with lemon and figs takes several minutes to cook.

lamb stew with lemon and figs makes 6 servings.

The ingredients for lamb stew with lemon and figs are:

1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint

1/2 cup warm water
1/4 teaspoon saffron threads, crumbled

1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons (or more) olive oil
2 onions (about 1 pound), thinly sliced
1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 rounded teaspoon minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups (or more) low-salt chicken broth

Here is how you make lamb stew with lemon and figs:

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. Sauté 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.)Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve. Number of Servings: 6Recipe submitted by SparkPeople user BECCA200.

The nutritional information for lamb stew with lemon and figs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 493.6

• Total Fat: 18.0 g
• Cholesterol: 148.5 mg
• Sodium: 881.2 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 5.5 g
• Protein: 52.8 g

The dietary needs meet for lamb stew with lemon and figs is Low Carb