Moroccan Tajine

• 1 leg of lamb
• 1 medium onion
• 1 clove garlic

Cover the bottom of a large pan with about ¼ in. oil. Heat gradually with coarsely chopped onion, crushed garlic clove, add 1 teaspoon each of saffron, pepper and salt. When hot add the lamb, baste well and cover with tight-fitting lid. Leave on slow heat for ½ hour, basting occasionally. Then add one cup of water and leave to cook for one hour or more.

Place lamb in baking-tray with a