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
How To Cook:
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.
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.
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.
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.
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.
6. Taste for seasoning. Transfer the contents of the skillet to a heated bowl and serve at once.
