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| What You Need: |
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2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 teaspoon salt
2 teaspoons freshly ground black pepper
½ teaspoon saffron threads, crushed, or ½ teaspoon saffron-colored powder
1 teaspoon ground ginger
2 garlic cloves, peeled and crushed
1 large yellow onion, peeled and finely chopped
Small bunch of parsley, finely chopped (optional)
4 tablespoons Ghee or oil
½ Preserved Lemon, diced, no pulp
2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons orange-blossom water (available at Middle Eastern markets)
GARNISH (OPTIONAL)
1 tablespoon sesame seeds
6 ounces blanched slivered almonds
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| How To Cook: |
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1. In a 6-quart pot, put the lamb, salt, pepper, saffron, ginger, garlic, onion, optional parsley, and 3 tablespoons of the oil or Ghee.
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2. Add 2½ cups water, enough to just barely cover. Simmer, covered, for 1½ hours or until the meat is very tender.
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3. Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced.
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4. Salt and pepper to taste.
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5. Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil or Ghee, then sprinkle them over the meat.
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6. This is delicious served over Couscous (other).
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