Braised Lime and Saffron Lamb | Recipe | Simply Beef & Lamb

Ingredients

• 675g lean boneless lamb shoulder or neck fillet, cut into 2cm cubes
• 1 large onion, peeled and sliced
• 2 garlic cloves, peeled and finely chopped or crushed
• ¼ teaspoon saffron threads, soaked in 3 tablespoons boiling water
• 1 tablespoon ground turmeric
• 3 whole cardamom pods, crushed
• 4 garlic cloves, peeled and crushed
• 2 fresh bay leaves, torn
• ½ teaspoon dried chilli flakes
• 2 tablespoons oil
• 400ml, hot vegetable stock
• Zest and juice of 1 lime
• 1 whole cinnamon stick
• Lime wedges, to garnish
• Freshly chopped mint or coriander, to garnish