ingredients

1 shoulder of lamb in large pieces
800 g potatoes
2 doses of saffron pistils
100 g whole peeled almonds
2 onions
1 tbsp. to s. of garrigue honey
2 2 tbsp. to s. olive oil
Grilled pepper

Equipment

1 cast iron casserole
1 board 1 knife

Steps

Step 1

Approx. 1 h 55 before serving: heat 2 tbsp. to s. oil in the casserole; brown shoulder pieces on all sides over medium heat. Take them off, discard the fat from the casserole. In their place, melt the coarsely chopped onions over low heat in 2 tbsp. to s. oil.

2nd step

1:40 before serving: Preheat oven to 180 ° C (tea 4). Pour on the onions the peeled potatoes , cut in large pieces. Sow the saffron. Cover with the meat, spread honey, almonds, pepper, salt, then 3 dl of water.

Step 3

1 h 30 before serving: close, bake 1 h 30. Halfway through cooking, mix ; if necessary, add hot water: at the end of cooking, it will have to remain enough juice to obtain approx. 1,5 cm of tied sauce.