Braised Lime and Saffron Lamb | Recipe | Simply Beef & Lamb
Braised Lime and Saffron Lamb
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Cooking tools:
- Dutch oven
- Nonstick skillet
- Mortar and pestle
- Microplane
- Citrus press
- Refrigerator
- Kettle
- Stove
- Zip-top bag
- Measuring spoon
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
- Serving bowl
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
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