Instruction

• Heat the vegetable oil in a large frying pan over medium-high heat
• Add the lamb and cook until browned on all sides, about 5 minutes
• Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water
• Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes
• Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency
• Season to taste with salt and pepper, then pour into a serving dish
• Sprinkle with the remaining chopped onions and parsley
• Garnish with lemon wedges to serve