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Pascal lamb

For details see eclectic recipes.

2 medium and eight small onions
1kg lamb shoulder, bone-in; cut in fist-sized chunks
1 generous pinch of saffron
a walnut sized lump of fresh ginger, bruised
a handful of raisins

Dice and fry the medium onions; keep the small ones whole—but peeled.

In a large shallow casserole, fry the onions and lamb gently until nicely browned.

Add saffron, ginger, and water to half-cover the meat. Simmer, covered, in a gentle oven for an hour, or until the lamb is tender.

Add the raisins. Fry the almonds in a little oil until golden brown. Chop or smash them coarsely, add them to the lamb and serve.