Ingredients

• 1/4 cup vegetable oil
• 1 1/2 pounds cubed lamb stew meat
• 1 1/2 teaspoons saffron
• salt and pepper to taste
• 1 large onion, chopped
• 1 cup water
• 1/2 cup chopped fresh parsley
• 1 tablespoon butter
• 1 lemon, cut into wedges

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb, and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 1/4 cup of the onion, and pour in the water. Bring to a boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
2. Uncover the skillet, stir in the butter, and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.