-
1
In a small skillet, toast the saffron over moderately high heat until fragrant, about 10 seconds.
-
2
Transfer to a small bowl and let cool.
-
3
Crumble the saffron threads and cover with 2 tablespoons of water.
-
4
In a large enameled cast-iron casserole, melt 3 tablespoons of the butter.
-
5
Add the lamb, onions, cinnamon sticks, ginger, pepper, turmeric and 2 teaspoons of salt.
-
6
Cook over moderate heat, stirring a few times, until fragrant, 5 minutes.
-
7
Add the cilantro, the saffron water and 2 cups of fresh water to the casserole and bring to a simmer.
-
8
Cover with a round of parchment paper and a lid; simmer, turning the lamb once, until tender, 1 hour.
-
9
Transfer the lamb and all but 1/2 cup of the cooking liquid to a bowl.
-
10
Discard the cilantro and cinnamon sticks.
-
11
Add the remaining 2 tablespoons of butter to the casserole; cook over moderate heat, stirring a few times, until the liquid has evaporated, about 15 minutes.
-
12
Return the lamb and cooking liquid to the casserole and season with salt.
-
13
Cover and let stand.
-
14
Preheat the oven to 350.
-
15
In a bowl, toss the noodles with the 2 teaspoons of oil.
-
16
Oil a large steamer insert and set it in a pot.
-
17
Add enough water to the pot to reach just below the insert; bring to a boil.
-
18
Add the noodles, cover and steam over moderate heat for 20 minutes, adding more water as necessary.
-
19
Meanwhile, in a small bowl, cover the raisins with hot water and let soak until softened, 10 minutes; drain.
-
20
Spread the almonds on a baking sheet and toast in the oven for 8 minutes, until golden brown.
-
21
Let cool completely, then finely chop.
-
22
Transfer the noodles to the bowl and toss with the raisins and salted water; return to the steamer insert, cover and steam for 20 minutes longer.
-
23
Pour the noodles into the water in the pot and boil, stirring, until al dente, 2 minutes.
-
24
Drain.
-
25
Return the noodles and raisins to the bowl, add the butter and toss to coat.
-
26
Season with salt.
-
27
Reheat the lamb.
-
28
Spread half of the noodles in a large serving bowl and cover with the lamb stew.
-
29
Mound the remaining noodles on top, making a well in the center.
-
30
Fill the well with 3 tablespoons of the confectioners' sugar.
-
31
In a bowl, combine the remaining confectioners' sugar with the almonds and ground cinnamon.
-
32
Sprinkle the almond mixture over the noodles and serve.
