Moroccan lamb stew with peas

This Moroccan lamb dish is being served in the Casa Moro restaurantin London. I love theese sort of dishes where the lamb meat gets so soft that it falls off the bone. It as well is easy to make and requires hardly any preparation. Due to the seasoning, the lamb taste is not too strong.

Soak the saffron stigmas in a little bit of hot water.

Add the olive oil, the cumin, the cinnamon stick, the onion and the tomato to a pot and let it simmer for 10 minutes. Then add the meat, a liter of water and the saffron wiht the water. Let it all boil on low heat for an hour and a half.

When the meat is tender add the peas and boil for an additional 30 minutes. Season with salt and pepper, serve with couscous.