Lamb Stew w/Figs & Meyer Lemon

                                                                            

Quantities                  Ingredients

1 1/2 c.	Plain yogurt
2 Tbsp.	Chopped fresh mint
1/2 c.	Warm water
1/4 tsp.	Saffron threads, crumbled
2 1/2 to 3 lb.	Boneless lamb shoulder, trimmed, cut into 1 to 1 ½ inch cubes
1 c.	Dried figs, stems trimmed, quartered lengthwise
2 Tbsp. or more	Olive oil
2	Onions thinly sliced
1 small	Meyer lemon, ends trimmed, thinly sliced crosswise
4 cloves	Garlic, minced
1 rounded tsp.	Minced peeled fresh ginger
1/4 tsp.	Ground cinnamon
1/8 tsp.	Cayenne pepper

Preparation Procedures:

1. Line a strainer with double layer of cheesecloth over medium bowl. Place yogurt in strainer, cover and chill for 3 to 5 hours to drain. Transfer yogurt to small bowl, stir in mint, season with salt and pepper. Chill. 

2. 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.

3. 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. 

4. 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 cupful as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. Divide stew among 6 plates, top each serving with dollop of minted yogurt. Can serve over mashed potatoes or pasta.