Ingredients: 1/2- 1 lb lamb on the bone 2 medium onions (or shallots) sliced thinly 1/2 tsp pepper 1/2 tsp salt 1 tsp tumeric 1 tsp powdered ginger 1 Tbs cumin 1/2 tsp cinnamon 4-5 threads of saffron (soaked in 1/4 cup hot water for 10 minutes to release flavor and color) Olive oil Directions:In a medium-sized saucepan heat 2-3 Tbs of olive oil over high flame; add the onion and lamb to brown until the onions are soft and transparent; add the spices except for the cinnamon; reduce the head and add 1/2 - 1 cup of water, cover and simmer for 20-30 minutes until meat is tender; add more water if necessary and salt and spices to taste; add cinnamon about 10 minutes before the end of cooking. |