Lamb Stew with Lemon and Figs

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.