Citrus Lamb Stew with Saffron and Figs | Recipe | Simply Beef & Lamb

Ingredients

• 675g lean boneless lamb or mutton leg or shoulder, cut into 5cm cubes
• Pinch saffron threads
• 8 tablespoons warm water
• 1 tablespoon garlic salt
• 3 tablespoons ground ginger
• ½ teaspoon cayenne pepper
• 2 tablespoons sunflower oil
• 2 onions, peeled and sliced
• 1 large lemon, cut into 8 small wedges and deseeded
• 1 x 227g can chopped tomatoes
• 75g ready to eat figs, cut in half
• 600ml good, hot lamb stock
• 175g fine polenta or cornmeal
• 175g self-raising flour
• ½ teaspoon salt
• 100g butter, cubed
• 4 tablespoons fresh thyme leaves
• 3-4 tablespoons cold water