Serves 6-8
1/4 tsp saffron threads
150 ml (1/4 pint) hot water
3 tbsp olive oil
1.5 kg (3lb) boneless shoulder of lamb, trimmed and cut into 2.5 cm (1 in) cubes
1 Fennel bulb, trimmed and sliced crosswise
2 green peppers, cored, seeded, and cut into strips
1 large onion, sliced
30 g (1 oz) plain flour
1/2 tsp ground ginger
450 ml (3/4 pint) lamb stock or water
grated zest and juice of 1 orange
125 g (4 oz) ready-to-eat dried apricots
salt and black pepper
mint sprigs to garnish
Method
1. Prepare the saffron. (Put the saffron threads into a small bowl, add the measured hot water, and soak for 10 minutes). Heat the oil in a flameproof casserole, add the lamb in batches, and cook over a high heat for 5 minutes or until browned. Lift out and drain on paper towels.
2. Lower the heat, add the fennel, peppers, and onion, and cook gently, stirring, for 5 minutes.
3. Add the flour and ground ginger to the vegetables and cook, stirring occasionally, for about 1 minute. Add the saffron liquid to the casserole, return the cubes of lamb, then add the stock, orange zest, and salt and black pepper to taste. Bring to a boil, cover, and cook in a preheated oven at 160 C (325 F, Gas 3) for 1 hour.
4. Add the orange juice and apricots and cook for about 30 minutes until the lamb is tender. Taste for seasoning and garnish with mint sprigs before serving.
Friendly Tip: If like me you find the taste of sweet and sour a bit too much for your palate, omit the Apricots from your meal. Something else to bear in mind is to perhaps serve a plain cous cous and not have too much other flavors with the lamb as this may take away from it's overall taste.
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