Ingredients
- 2 teaspoons snipped fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon hot pimenton (smoked sweet paprika) or paprika
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon saffron threads
- 1/4 cup olive oil
- 1 bay leaf
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons snipped fresh parsley
Description
Saffron And Lamb, Mainstays Of Spanish Cooking, Go Well Together. Sprinkle With Fresh Parsley Before Serving This Main Dish.
Better Homes And Garden
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