Main Meal Recipes > Lamb with Fennel

How to make lamb with fennel:
A Middle-Eastern way of serving lamb.


3 cups boned shoulder of lamb cut into bite-sized chunks
1 Spanish onion
1 green pepper
2 heads Florence fennel
3 tablespoons olive oil
3/4 pint chicken stock
seasoned flour
pinch of saffron
salt and black pepper
(see measure conversions for more information)


- Coat the lamb pieces in the seasoned flour.
- Slice the pepper and the fennel.
- Brown the lamb in the oil and, turning down the heat, add the fennel and pepper.
- Cook gently until the vegetables soften a little and then add the saffron, salt and pepper.
- Cover and simmer for about 1 1/4 hours or until the meat is tender.
- Serve with pitta bread, rice or couscous.