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Lamb cubes in a saffron-scented sauce. Sheep thrive on the wind-swept island of Sardinia, and many traditional dishes there feature lamb. In this recipe, cubes of lamb are braised in a tomato-based sauce flavored with saffron for a deliciously succulent dish. Serves 4 to 6.

1/3 cup Partanna extra virgin olive oil
1/2 cup minced onion
2 1/2 pounds boneless lamb shoulder or leg, cut into 2-inch cubes
2 garlic cloves
1/2  cup parsley, chopped
Salt and pepper to taste
1 1/4 cups Pomi chopped tomatoes
1/2 teaspoon Spanish Garden saffron
1/4  cup warm water

Heat a deep, straight-sided sauté pan, add olive oil, then minced onion. Saute until soft, but not browned. Add lamb cubes in one layer and turn to brown on all sides. This can be done in batches so that lamb isn’t crowded. Add half of the parsley, and a sprinkling of salt and pepper. Add chopped tomatoes, stir to combine. Dissolve saffron in warm water, then add to sauté pan. Bring to a gentle boil, then reduce heat to simmer. Cover pan and either simmer on top of stove or put into 350-degree oven.  Cook or bake for one hour. Check midway through cooking; if lamb is dry, add 1/4 cup more tomatoes or water to moisten meat. Cook until lamb is fork tender. Adjust salt and pepper, sprinkle with rest of chopped parsley. Serve with a Sardinian pasta, such as La Casa del Grano Fregola or La Casa del Grano Is Malloreddus.

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