This is a really REALLY good recipe! When I make it, I roughly double the recipe, because it is delicious the next day as leftovers, and it's just as easy to make a double batch as a single batch. I serve it with couscous that I add chopped fresh mint and fresh lemon juice and some lemon zest. I'm not too exact with how I measure in my spices because it's the type of recipe you can easily adjust to your own taste. I happen to like a lot of spice so I put in quite a bit. I don't use saffron, since I never seem have any and it's pricey. I use regular tomato paste for the same reason. I brown everything on the stove top in my heavy enamel-clad iron dutch oven and then I cover it and stick it in the oven to simmer away for the afternoon. I always include the lamb bones, because they add a lot of flavor, and then I just pull the lamb bones out when I serve it. The meat is so soft and tender it just falls off the bone, so pulling the bones out is easy. This recipe makes the house smell fantastic and is a wonderful comfort food to make on a chilly weekend afternoon.

Reviewed On: Aug. 23, 2009