SAFFRON LAMB

Wine: Achilea

Ingredients forr 4 people: 2lbs/1kg of lamb, sliced into chunks, extra virqin olive oil, a handfuf of flat-leaf parsley, 1 clove of garlic, half Ib/ of peeled tomatoes, a pinch of saffron stamen, stock, salt and pepper

Wash and dry the parsIey and chop together with the garlic having removed the pit o the dove. Fry this mixture in saucepan with 4 tablespoons o oil, add the lamb pieces and brown. Season with salt and pepper, add the chopped tomatoes, bring to the boil, cove and cook at a moderate heat for half an hour.
Dissolve the saffron in a ladleful of hot stock, pour into the saucepan, cover and continue cooking at a moderate heat adding extra stock as necessary, until the meat is cooked through.
Salt to taste and serve immediately.

 

Via San Lussorio 1, 09070 San Vero Milis (OR) - Tel/Fax + 39 0783 53329