For the curry :
2 tbsp olive oil
450g/1lb mix of loin of lamb and leg of lamb, cut into 5cm/2in pieces
Saffron is a popular spice and an expensive one too. Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffron’s unique colour, flavour and other properties give it culinary and medicinal characteristics that make it renowned all over the world. It belongs to the Iradaceae family and is a native of the South Europe regions. These regions originally cultivated and used saffron on a daily basis.
Saffron is mostly known for its inclusion in food items. But it has very significant nutrients and chemical compounds which are beneficial in providing medicinal benefits. Let us look at a few of the saffron uses below:
Saffron is the stigma of the Crocus sativus flower. The stigma is the female part of the flower. Each flower produces three stigmas that are hand picked and dried. Because the stigma are so small, and must be hand picked, saffron is the most expensive spice on the market.
The best saffron uses only the upper bright-red stigma of the crocus flower. Lower grades will add the yellow style, which has no flavor. The lowest grades may be made of only the style. Good saffron should be bright red in color, never yellow.