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Lamb Stew with Lemon and Figs


Lamb Stew with Lemon and Figs Recipe

Ingredients:
  • 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
  • Crispy Noodle Cake
Directions:
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Rank

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