Lamb Stew with Lemon and Figs

Ingredients

• 1 1/2 cups plain whole-milk yogurt
• 3 tablespoons chopped fresh mint
• 1/2 cup warm water
• 1/4 teaspoon saffron threads, crumbled
• 1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
• 2 tablespoons (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 rounded teaspoon minced peeled fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 14 1/2-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
• Crispy Noodle Cake

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