1/4 cup vegetable oil
1 1/2 pounds cubed lamb stew meat
1 1/2 teaspoons saffron
Salt and pepper to taste
1 large onion, chopped
Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 1/4 cup of the onion and pour in the water. Bring to boil, then cover, reduce heat to medium-low and simmer until the lamb is tender, about 15 minutes.
Uncover the skillet, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper then pour into serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.
Enjoy reading this?
Join our newsletter today!Join Now