Lamb Cooked in Milk

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the saffron strands in 1/4 cup of water.
  • Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
  • Peel the shallots and puree in a food processor, or grate them.
  • Fry shallots in 2 tablespoons of the oil in a skillet until golden.
  • Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
  • Lift out the meat and set aside.
  • Strain the stock and discard the bones.
  • While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
  • Put a wooden spoon into the pot to prevent the milk from boiling over.
  • Stir from time to time and keep cooking until the milk reduces and thickens.
  • When it is reduced by a third, remove from the heat and leave to cool; strain.
  • Add the cream and stir well.
  • Now add the meat and 3 cups of the stock to the milk.
  • Heat the remaining oil in a ladle held over medium heat.
  • Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
  • Cook for just 10 seconds; pour the oil mixture into the meat.
  • Add the sugar; season with salt to taste.
  • Cook for a few minutes with the lid on to prevent the meat from darkening.
  • To serve, reheat uncovered and simmer for about 2 minutes.
  • Add the saffron just before removing from the heat.
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