Andalucian Lamb Stew with Saffron


  • 1 teaspoon saffron threads
  • 4 cloves
  • 8-10 peppercorns
  • 1/2 teaspooon ground cinnamon
  • 4 cloves garlic
  • 2 tablespoon flat leaved parsley
  • 6 tablespoons olive oil
  • 1.5kg lamb leg cut into 1.5″ cubes
  • 1 green capsicum
  • 1 yellow capsicum
  • 2 onions
  • 2 carrots
  • 2 tomatoes
  • 4 potatoes
  • 200ml dry red wine


Place saffron, cloves, cinnamon, garlic, parsley, peppercorns and 1 tablespoon sea salt into a mortar, pound with pestle into a rough paste. Transfer into a bowl and add 100mL warm water.

Heat oil in a large saucepan or cast iron casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until browned on all sides. Transfer to a large bowl.

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

Return lamb to the pan add the spice and water mix and the wine, and stir well. Bring mixture to the boil, cover and simmer for 1 hour over low heat, adding more water (a little at a time) as necessary.

Add the potato and cook for 30 minutes or until the lamb is soft and tender, the potato is cooked and the sauce is thickened. Serve with steamed rice.

I am tempted to add some flour to the lamb when browning it, but for first run will not try this modification.

Recommended wine by Gormet Traveller Wine Mag: 2008 Gemtree Vineyards “Roja Luna” Tempranillo from the McLaren Vale. As we had issues tracking down any Tempranillo’s at short notice we’re going with a Priorat 2005 “Noster” (Grenache/Carigan blend from Northern Spain), should still be interesting.

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