Lamb Stew with Lemon and Figs

Ingredients

• 1½ cups plain whole-milk yogurt
• 3 tablespoons chopped fresh mint
• Kosher salt and freshly ground black pepper
• ¼ teaspoon saffron threads, crumbled
• 1 2½–3-pound boneless lamb shoulder, trimmed, cut into 1–1½-inch cubes
• 2 tablespoons (or more) olive oil
• 2 medium onions, thinly sliced
• 1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
• 4 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 1 14½-ounce can diced tomatoes in juice
• 1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
• 2½ cups (or more) low-salt chicken broth
• Crispy Noodle Cake

Steps

1. Set a strainer lined with a double layer of cheesecloth over a medium bowl. Place yogurt in strainer; cover and chill 3–5 hours to drain. Transfer yogurt to a small bowl. Stir in mint; season with salt and pepper.
2. Place ½ cup warm water and saffron in another small bowl; let stand at least 20 minutes to infuse.
3. Sprinkle lamb with salt and pepper. Heat 2 Tbsp. oil in a heavy large pot over medium-high. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to a large bowl. Pour all but 1 Tbsp. fat from pot (or add 1 Tbsp. oil if dry); heat pot over medium. 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 reserved saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2½ cups broth.
4. Bring stew to a 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 ¼ cupfuls as needed if dry, about 1½ hours. Season to taste with salt and pepper.
5. Bring stew to a simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with a dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
6. Do Ahead: Stew can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.