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What You Need:
(Serving Size: 4)
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½ cup olive oil
A pinch of ground ginger
¼ teaspoon pulverized saffron threads or ground saffron
1½ teaspoons salt
2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
2 cups finely chopped onions
¼ teaspoon finely chopped garlic
6 sprigs fresh coriander (cilantro)
2 salted lemons, separated into quarters, or 2 fresh lemons, cut lengthwise into quarters and seeded
16 small green olives
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 12-inch saute pan' stir the olive oil, ginger, saffron and salt together. Add the lamb and turn the pieces about to coat them evenly.
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2. Pour in 3 cups of water, then add the onions, garlic, coriander and lemons. The liquid should almost cover the lamb; if necessary, add up to one more cup of water.
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3. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for about 1 hour, or until the lamb is tender and shows no resistance when pierced with the point of a small knife. With a slotted spoon, transfer the lamb to a plate.
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4. Bring the sauce remaining in the pan to a boil over high heat and cook briskly, uncovered, until it thickens slightly and is reduced to about 3 cups.
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5. Discard the coriander. Return the lamb and the liquid that has accumulated around it to the pan, add the olives and, stirring frequently, simmer for 4 to 5 minutes, until heated through.
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6. Taste for seasoning. Transfer the contents of the skillet to a heated bowl and serve at once.
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