lamb stew with lemon and figs

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Nutritional Info
  • 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

View full nutritional breakdown of lamb stew with lemon and figs calories by ingredient
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Number of Servings: 6


    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


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: 6

Recipe submitted by SparkPeople user BECCA200.

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Member Ratings For This Recipe

  • Very delicious, a different lamb taste but nice combination, I love figs too! I also took out the lemon part way through after the first time so it doesn't get bitter. - 9/28/17

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  • This is in my regular rotation of meals during the winter - have made it for dinner parties and it's such a hit! Make it just like the recipe reads but remove the lemon about half way through as it will fall apart into very bitter pieces. - 11/11/09

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