Lamb Stew with Lemon and Figs

Ingredients

• 14.5 ounce frangelico diced canned
• 0.1 teaspoon ground pepper 
• 4 ounces figs dried trimmed quartered
• 1 teaspoon ginger fresh minced peeled
• 3 tablespoons mint leaves fresh chopped
• 4  garlic clove minced
• 0.3 teaspoon ground cinnamon 
• 2.5 pound lamb shoulder boneless trimmed cut into 1- to 1 1/2-inch cubes
• 1 small optional: lemon ends trimmed thinly sliced quartered (preferably Meyer)
• 2.5 cups chicken broth ()
• 2 tablespoons olive oil ()
• 1 pound onion thinly sliced
• 0.3 teaspoon saffron threads crumbled
• 1.5 cups yogurt plain
• 0.5 cup water 

Equipment

• bowl
• pot
• sieve
• cheesecloth

Directions

1. Set strainer lined with double layer of cheesecloth over medium bowl.
2. Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
3. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
4. Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
5. Sprinkle lamb with salt and pepper.
6. 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.
7. Transfer lamb to large bowl.
8. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
9. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
10. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute.
11. Add saffron mixture; stir, scraping up browned bits.
12. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat.
13. Add 2 1/2 cups broth.
14. 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.)
15. Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt.
16. Place wedge of Crispy Noodle Cake alongside each and serve.