Slow cooked Andalucian Lamb with Saffron

This is great! (That is all I need to say about this one)

From Gourmet Traveller.

Serves 6 generously

1 tsp saffron

4 cloves

8 black peppercorns

1/2 tsp ground cinnamon

4 cloves garlic

2 tbsp flat leaf parsley, roughly chopped

1 tbsp sea salt

6 tbsp extra virgin olive oil

1.5 kg lamb leg, cut into 4cm chunks

1 green capsicum, cut into thick slices

1 yellow capsicum, cut into thick slices

2 onions, sliced

2 carrots, sliced

2 tomatoes, chopped

3 potatoes, peeled and cut into wedges

200mL red wine

Steamed rice and vegies to serve

Pound saffron, cloves, peppercorns, cinnamon, garlic, parsley and salt in a mortar with a pestle into a rough paste. Add 100mL warm water.

Heat oil in a large casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until nicely brown on all sides. Remove to a large bowl.

Fry capsicum, onion, carrot in a saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.

Add lamb, spice and water mix and red wine. Bring to the boil, cover, and simmer for 1 hour over low heat. Add more water as necessary.

Add the potatoes and cook for 20-30 minutes or until the potatoes are tender, lamb is cooked and the sauce is thickened.

Serve sprinkled with fresh flat leaf parsley, with steamed rice and greens