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.