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  Added: Jan 27, 2011  •  Visited (226)  •  Print version Print this recipe (4)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Saffron Braised Lamb
(Dulaa)
What You Need:
  • 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

  • How To Cook:
    1. Take out the shoulder joint from the meat and break the ribs.

    2. Mix the salt, saffron, ginger and pepper with 6 tablespoons water and work this well into the meat.

    3. Add the saffron bark, 1 onion, quartered, with the chervil, olive oil and 1¼ pints water.

    4. Simmer for 1 hour, and then add the other onion, cut into 6 pieces.

    5. Cook gently for ½ hour longer, when the meat should be cooked and all but a small quantity of the liquid boiled away.

    6. Put into a serving dish with the remaining liquor (removing the saffron bark).

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Africa » Egypt
    Dish » Stew
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Ginger



     




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