North African Lamb Stew with Citrus and Figs
This rich and aromatic North African Lamb Stew is a celebration of bold flavors and comforting textures. The tender lamb is simmered slowly with vibrant lemon, golden figs, and aromatic spices, creating an irresistible dish that's as homey as it is exotic. A refreshing minted yogurt adds a cooling contrast, elevating the stew into a truly special meal. Perfect for make-ahead cooking, this dish can be prepared up to two days in advance. Serve it with fluffy couscous to soak up every bit of the savory sauce and enjoy an unforgettable culinary experience.
N/A
Servings
300
Calories
15
Ingredients
Ingredients
plain yogurt
1 1/2 cups (drained)
fresh mint, chopped
3 tablespoons (fresh)
warm water
1/2 cup (warm)
saffron thread, crumbled
1/4 teaspoon (crushed)
boneless lamb shoulder
2 1/2 to 3 lb (trimmed and cut into 1- to 1 1/2-inch cubes)
olive oil
2 tablespoons (more if needed)
onions, thinly sliced
2 (about 1 pound)
small lemon, preferably Meyer
1 (ends trimmed, quartered, thinly sliced)
garlic cloves, minced
4 (minced)
fresh ginger, minced
1 teaspoon (peeled and minced)
ground cinnamon
1/2 teaspoon
cayenne pepper
1/8 teaspoon
diced tomatoes with juice
1 (14 1/2 ounce) can (with juice)
dried figs, quartered
1 cup (stems trimmed and quartered lengthwise (about 4 ounces))
low sodium chicken broth
2 1/2 cups (more if needed)
Instructions
1
1. Prepare the minted yogurt: Set a fine mesh strainer lined with double layers of cheesecloth over a medium bowl. Spoon the yogurt into the strainer, cover it, and let it drain in the refrigerator for 3 to 5 hours.
2
2. Once drained, transfer the yogurt to a small bowl and stir in the chopped mint, seasoning with salt and pepper to taste. This can be made a day ahead; store in the refrigerator.
3
3. Infuse the saffron: In a small bowl, combine the warm water and crumbled saffron threads. Allow this mixture to sit for at least 20 minutes until the flavors meld.
4
4. Season the lamb cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat. In batches, brown the lamb on all sides, adding more oil as necessary, about 5 minutes per batch. Transfer the browned lamb to a large bowl.
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5. Once all the lamb is browned, pour off all but 1 tablespoon of the fat from the pot (or add 1 tablespoon of oil if the pot is dry). Heat the pot over medium heat and add the sliced onions. Season with salt and pepper and sauté until the onions begin to brown, about 5 minutes.
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6. Stir in the sliced lemon, minced garlic, ginger, ground cinnamon, and cayenne pepper. Cook for an additional minute, allowing the flavors to meld.
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7. Add the saffron-infused water to the pot, scraping up any browned bits from the bottom. Then add the diced tomatoes with their juice, quartered figs, and the reserved lamb along with any accumulated juices. Stir to combine.
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8. Pour in 2 1/2 cups of low-sodium chicken broth, bringing the mixture to a boil. Reduce the heat to medium-low, cover the pot with a lid slightly ajar, and simmer until the lamb is tender, stirring occasionally, about 1 1/2 hours. Add additional broth by 1/4 cupfuls as needed if the stew becomes too dry.
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9. Taste and adjust seasoning with salt and pepper. This stew can be made in advance: cool slightly, refrigerate uncovered until cold, then cover and chill. Skim off any fat before reheating.
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10. To serve, bring the stew to a simmer, adding more chicken broth if necessary. Divide the stew into bowls and top each serving with a generous dollop of the minted yogurt.
Nutrition Information
20g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is North African Lamb Stew with Citrus and Figs?
It is a rich and aromatic dish featuring tender lamb shoulder simmered with Meyer lemons, dried figs, and a blend of North African spices like saffron, cinnamon, and ginger.
What cut of meat should I use for this stew?
The recipe calls for 2 1/2 to 3 lbs of boneless lamb shoulder, trimmed and cut into 1- to 1 1/2-inch cubes.
How do I prepare the minted yogurt topping?
Drain 1 1/2 cups of plain yogurt in a cheesecloth-lined strainer for 3 to 5 hours, then stir in 3 tablespoons of chopped fresh mint and season with salt and pepper.
Can I make the minted yogurt in advance?
Yes, the minted yogurt can be prepared one day ahead and stored in the refrigerator.
How do I properly infuse the saffron?
Combine 1/4 teaspoon of crumbled saffron threads with 1/2 cup of warm water and let it sit for at least 20 minutes before adding it to the pot.
Why should I brown the lamb in batches?
Browning in batches ensures the pot stays hot enough to sear the meat properly rather than steaming it, which develops deeper flavor.
What kind of lemons are best for this recipe?
Meyer lemons are preferred for their thinner skins and sweeter, less acidic profile, though regular lemons can be substituted if necessary.
What spices are included in the stew?
The stew is flavored with saffron, ground cinnamon, cayenne pepper, fresh minced ginger, and garlic.
How long does the lamb stew need to simmer?
The stew should simmer over medium-low heat for approximately 1 1/2 hours until the lamb is tender.
Can this stew be made ahead of time?
Yes, this dish is perfect for make-ahead cooking and can be prepared up to two days in advance. Refrigerate uncovered until cold, then cover and chill.
How should I serve North African Lamb Stew?
It is best served in bowls over fluffy couscous to soak up the sauce, topped with a generous dollop of the prepared minted yogurt.
What should I do if the stew becomes too dry while cooking?
You can add additional low-sodium chicken broth by 1/4 cupfuls as needed during the simmering process.
How many calories are in a serving of this stew?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are approximately 20 grams of fat per serving.
How much protein is in this recipe?
Each serving provides approximately 20 grams of protein.
What type of figs should I use?
The recipe specifies 1 cup of dried figs, with stems trimmed and quartered lengthwise.
Is this stew spicy?
The stew has a mild warmth from 1/8 teaspoon of cayenne pepper and fresh ginger, but it is not considered overly spicy.
How many onions are needed?
You will need 2 thinly sliced onions, which should weigh about 1 pound in total.
Should I drain the canned tomatoes?
No, you should use one 14 1/2 ounce can of diced tomatoes along with their juice.
How much garlic is required?
The recipe calls for 4 minced garlic cloves.
What is the carbohydrate count per serving?
There are approximately 30 grams of carbohydrates per serving.
How do I prepare the lemon for the pot?
Trim the ends of one small lemon, quarter it, and then slice it thinly before adding it to the stew.
Can I use ground ginger instead of fresh?
The recipe specifically calls for 1 teaspoon of peeled and minced fresh ginger for the best flavor profile.
How much chicken broth is required?
The base recipe uses 2 1/2 cups of low-sodium chicken broth, plus more if needed for reheating or consistency.
What do I do with the fat that rises to the top?
If you make the stew in advance and chill it, you can easily skim off any solidified fat from the surface before reheating.
How much olive oil is used?
Start with 2 tablespoons of olive oil for browning the lamb, adding more as necessary for subsequent batches.
What equipment is needed to drain the yogurt?
You will need a medium bowl, a fine mesh strainer, and double layers of cheesecloth.
When should I add the garlic and ginger?
Add the minced garlic and ginger along with the sliced lemon, cinnamon, and cayenne once the onions have begun to brown.
Should the pot be fully covered during simmering?
The pot should be covered with a lid slightly ajar to allow for minimal evaporation while the lamb tenderizes.
What does the saffron add to the dish?
Saffron provides a unique floral aroma and a beautiful golden hue to the stew's sauce.