LAMB COOKED IN MILK

Steps:

• 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.