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.