Lamb Stew With Lemon And Figs Recipes

LAMB STEW WITH LEMON AND FIGS

Steps:

• 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, 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.

LAMB STEW WITH LEMON AND FIGS

Steps:

• 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.

LAMB STEW WITH LEMON AND FIGS

Steps:

• Sprinkle the lamb with salt and black pepper. Heat 2 tablespoons of oil in a heavy large pot over medium to high heat. Working in batches, cook the lamb cubes until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb into a large bowl. Pour all but 1 tablespoon of fat from the pot (or add 1 tablespoon of oil if dry). Heat the pot over medium heat. Add onions, sprinkle with salt and black pepper. Saute until golden brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, corianger, cayenne. Stir for about 1 minute. Add saffron mixture and stir. Add tomatoes with the juice, figs and lamb with any juices to the pot. Stir to coat. Add chicken broth. Bring the stew to a boil. Reduce the heat to medium-low, cover and let simmer until the meat is tender, about 1-1.5 hours. Season to taste with salt and pepper. About 5 minutes before turning the heat off, add 2 teaspoons of sugar to the pot. Garnish with chopped mint before serving.

MOROCCAN LAMB STEW WITH PRESERVED LEMONS

Steps:

• Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
• On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
• Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
• Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
• Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
• Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
• To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.

LAMB STEW WITH LEMON AND THYME

Steps:

• Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
• Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
• Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
• Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
• Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

LAMB STEW WITH LEMON AND THYME

Steps:

• Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
• Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
• Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
• Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
• Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
• Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.

LAMB STEW WITH LEMON AND FIGS

Steps:

• 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.