Description
To me this like a meal in north africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.
Ingredients
- Plain Yogurt
- Of Fresh Mint
- Warm Water
- Saffron Thread
- Boneless Lamb Shoulder
- Olive Oil
- Onions
- Lemon
- Garlic Cloves
- Fresh Ginger
- Ground Cinnamon
- Cayenne Pepper
- Diced Tomatoes With Juice
- Dried Fig
- Low Sodium Chicken Broth
Instructions
- 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
- 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
- Heat pot over medium heat
- Add onions
- Sprinkle with salt and pepper
- Saut 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, skim off any fat
- )
- Bring stew to simmer, thinning with more chicken broth if necessary
- Divide stew among 6 plates
- Top each serving with dollop of minted yogurt