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
