Vorbereitung

Preheat the oven to 250°C (500°F). Heat a non-stick frying pan and seal the lamb chops on both sides, so that they retain their shape during cooking.
To make the sauce, heat the oil in a frying pan and sauté the onions until browned. Soak the saffron threads in ¼ cup of hot water until the water changes colour. Combine the onions and saffron in a deep saucepan with remaining sauce ingredients. Bring to the boil.
Line a baking tray with half the sauce. Add the meat and then cover with remaining sauce.
Cover tray with foil, and cook in the oven for 1 hour. Lower temperature to 180°C (350°F) and cook for another hour. Serve hot with couscous.

Zutaten

  • 1.5 kg (3 lb) lamb forequarter chops
  • Sauce
  • 6 onions, finely sliced
  • 2 tbsp olive oil
  • 6 saffron threads
  • ½ cup red wine
  • 1 cup water
  • 20 prunes
  • 3 tbsp raisins
  • ½ tsp ground cinnamon
  • ¼ tsp ground mace
  • 2 tbsp chicken stock powder
  • pinch of salt
  • ¼ tsp ground black pepper