All Easy Recipes. Cook all that you can cook. Saffron Braised Lamb
(Dulaa)
 
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

  • 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).


     
     
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