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1
Soak the saffron strands in 1/4 cup of water.
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2
Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
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3
Peel the shallots and puree in a food processor, or grate them.
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4
Fry shallots in 2 tablespoons of the oil in a skillet until golden.
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5
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.
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6
Lift out the meat and set aside.
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7
Strain the stock and discard the bones.
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8
While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
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9
Put a wooden spoon into the pot to prevent the milk from boiling over.
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10
Stir from time to time and keep cooking until the milk reduces and thickens.
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11
When it is reduced by a third, remove from the heat and leave to cool; strain.
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12
Add the cream and stir well.
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13
Now add the meat and 3 cups of the stock to the milk.
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14
Heat the remaining oil in a ladle held over medium heat.
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15
Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
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16
Cook for just 10 seconds; pour the oil mixture into the meat.
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17
Add the sugar; season with salt to taste.
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18
Cook for a few minutes with the lid on to prevent the meat from darkening.
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19
To serve, reheat uncovered and simmer for about 2 minutes.
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20
Add the saffron just before removing from the heat.
