1. Soak the saffron strands in 1/4 cup of water. 2. Soak the lamb in lukewarm water for 30 minutes, until lightened in color. 3. Peel the shallots and puree in a food processor, or grate them. 4. Fry shallots in 2 tablespoons of the oil in a skillet until golden. 5. Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender. 6. Lift out the meat and set aside. 7. Strain the stock and discard the bones. 8. While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick. 9. Put a wooden spoon into the pot to prevent the milk from boiling over. 10. Stir from time to time and keep cooking until the milk reduces and thickens. 11. When it is reduced by a third, remove from the heat and leave to cool; strain. 12. Add the cream and stir well. 13. Now add the meat and 3 cups of the stock to the milk. 14. Heat the remaining oil in a ladle held over medium heat. 15. Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper. 16. Cook for just 10 seconds; pour the oil mixture into the meat. 17. Add the sugar; season with salt to taste. 18. Cook for a few minutes with the lid on to prevent the meat from darkening. 19. To serve, reheat uncovered and simmer for about 2 minutes. 20. Add the saffron just before removing from the heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
