Name: Saffron and Cardamom Yemeni Spiced Lamb with Cumin and Carrots
Total time: 152 min
Yield: 4 servings
Cuisine: Yemeni
Ingredients: 500g lamb shoulder, cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp ground cumin; 2 carrots, sliced; 2 tbsp olive oil; 1 cup lamb broth; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp saffron threads; 1 tsp ground cardamom

Method

Soak saffron threads in a little water and mix with ground cardamom before adding to the pot.
Heat oil in a large pot over medium heat. Sauté onion and garlic until softened.
Add lamb and cook until browned. Stir in cumin and cook for 1 minute.
Add carrots, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer.
Cover and cook for 1.5 to 2 hours, stirring occasionally, until lamb is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.