Lamb

Lamb Tanjia

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  • 3lb Lamb Shoulder or Beef Short Ribs

  • 1 full head of Garlic

  • 1 generous sprinkle Saffron threads (roughly 0.15g)

  • 1 tbsp Cumin (whole)

  • 2 tbsp Olive Oil

  • 3 cups Water

  • 3 Preserved Lemons (Beldi style)

Steep saffron in water for 1 hour minimum and cover the bowl so the aromas don’t evaporate.

In a Dutch pot put the meat, olive oil, garlic, water and saffron.

Rub the cumin between your hands to obtain some that are partially crushed. Cover the pot and cook on a med heat for 3 hours.

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