Recipe:

  • 125ml extra-virgin olive oil
  • 4 tablespoons fresh lime juice
  • 2 large onions, grated
  • 1 clove garlic, crushed
  • 1/2 teaspoon saffron threads
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 785g boneless lamb, cut into 1.25×3.75cm pieces
  • 4 tomatoes
  • 1 tablespoon sumac powder (optional)