| Cooking time | 2 hours, 15 minutes |
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Heat a large & well oiled saucepan or rondeau over high heat. Season then sear lamb cubes on all sides, aprx 1 min per side or until browned. Remove & set aside on a platter.
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Combine ground spices & stir into lamb, cover & continue to simmer on low for 30 more mins (stirring occasionally) or until lamb is tender. Remove lid & reduce remaining liquid until thick. (Pro Tip: by this time your rice should be soak, cooked, fluffed & half infused with saffron).
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Place saffron in a bowl with warmed milk. Set aside for 30 mins, you won't need this until rice is cooked.
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Spread almonds on a baking tray & toast in a 350F degree preheated oven for 5 mins, or till golden.
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Gently toss & mix together all the rice with the mix-in, then pour lamb mixture on top & toss lightly. (Pro Tip: Pairs well with light reds like Zinfandel or Nero d'Avola.)
... (Recipe available upon purchase)
