Make an incision between the shoulder and the bones of a 4 to 6 lb quarter lamb and fill with the following stuffing.
1 tsp ginger
1/2 tsp salt
1 large sprig each parsley and coriander
8 cloves of garlic
2 tbsp oil
1 tbsp red pepper
1 tbsp cumin
Place the joint, meat side down, in a large pan with:
3 oz butter
1 tsp ginger
1 tsp sweet pepper paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp saffron
3 onions, sliced
3 cloves of garlic, crushed
2 pints water
Cook over moderate heat for 1 to 1 1/2 hours, according to the tenderness of the meat. Add a little water if neces- sary during this time. Serve the quarter lamb well browned in the oven, and pour över the sauce which should be rather rich.
