Lamb with Saffron, Eggs & Almonds 🇲🇦

What do hard boiled eggs, almonds and saffron have in common?  Well, they all go beautifully together in this Moroccan lamb stew you can make easily at home.  The saffron gives the meat a sweet, aromatic flavour; the almonds provides a contrast in texture through its nutty crunch; hard boiled eggs not only brighten up the whole dish but soak up all the goodness of the golden gravy with your every mouthful.  Be generous with the saffron.  These tiny red thread extracted from the stigma and style of small purple crocus flowers are perhaps the most expensive spice in the world, but a little goes a long way. I have not yet tried the Australian grown variety which I understand are of excellent quality.  They do wonders to meat, rice and sweet dishes if you are after an exotic twist and I believe saffron makes you happy!

Serves 2-3

INGREDIENTS

• 500g / 1lb 2oz lamb leg or shoulder, boned
• olive oil
• 1 large onion, peeled and coarsely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 teaspoon ground ginger
• a good pinch of saffron threads
• sea salt
• freshly ground black pepper
• 2-3 coriander plants, chopped, separate leaves from stems and roots
• 20g / ¾oz butter
• ½ cup blanched almonds
• 3 hard-boiled eggs

METHOD

1. In a small frying pan, melt butter over medium heat.  Add the almonds and sauté them until golden.  Remove to a bowl immediately to prevent them from over browning.
2. Shell and halve the boiled eggs.
3. Trim lamb and cut into 3 cm / 1¼" cubes.
4. Heat 1 tablespoon of oil in a large, heavy based saucepan over high heat and brown the lamb cubes all over, in batches.  Add more oil if needed.  Remove to a plate and set aside.
5. Reduce heat to low.  Add 2 teaspoons of oil and the chopped onions.  Sauté for about 3 minutes until they are softened.  Add the garlic, ginger and chopped coriander stems and roots.  Sauté for another minute. 
6. Add 1 cup water.  Stir to mix with the ingredients and to incorporate the brown bits off the base and side of the pan.
7. Return the lamb to the pan, along with the saffron, 1 teaspoon of salt and a few turn of black pepper.
8. Cover and simmer over low heat for about 45 minutes, or until the lamb is tender.  Stir in most of the coriander leaves, leaving a few for garnishing.  Continue to cook for another 5 minutes.
9. To serve, transfer the lamb and the gravy to a platter.  Sprinkle with the almonds, arrange the eggs on top and garnish with a few coriander leaves.

Source (with adaptations): A little taste of Morocco by Tess Mallos