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What You Need:
(To Serve: 6 - 8)
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4½ pound shoulder of lamb with ribs and shoulder blade
½ tablespoon salt
½ teaspoon powdered saffron
3 teaspoons ground ginger
3 teaspoons pepper
2-3 small pieces of bark
2 onions
1 tablespoon chervil (uncut)
¾ pint olive oil
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Translate this recipe:
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| How To Cook: |
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1. Take out the shoulder joint from the meat and break the ribs.
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2. Mix the salt, saffron, ginger and pepper with 6 tablespoons water and work this well into the meat.
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3. Add the saffron bark, 1 onion, quartered, with the chervil, olive oil and 1¼ pints water.
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4. Simmer for 1 hour, and then add the other onion, cut into 6 pieces.
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5. Cook gently for ½ hour longer, when the meat should be cooked and all but a small quantity of the liquid boiled away.
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6. Put into a serving dish with the remaining liquor (removing the saffron bark).
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