• 1/2 cup warm water
• 1/4 tsp saffron threads, crumbled
• 2 1/2 - 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2 -inch cubes
• 2 Tbsp (or more) olive oil
• 2 onions (about 1 pound), thinly sliced
• 1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
• 4 garlic cloves, minced
• 1 tsp minced peeled fresh ginger
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 1 28-ounce can diced tomatoes in juice
• 1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
• 2 1/2 cups (or more) low-salt chicken broth

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.

Bring stew to simmer, thinning with more chicken broth if necessary.

• 1 1/2 cups plain whole-milk yogurt
• 3 Tbsp chopped fresh mint

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.

Top each serving with dollop of minted yogurt.