Lamb Stew with Potato Puree, Red Wine and Saffron

Method

1. Trim the lamb, removing any bloody or excess parts, then cut into thin slices and then into bite-sized cubes.
2. Lightly dredge the lamb pieces in flour to help browning and thicken the sauce.
3. Heat olive oil in a pan over high heat. Add the lamb and sear until browned on all sides (Maillard reaction).
4. Cover the pan and let the lamb cook for about 30 minutes, until the meat is tender and the internal temperature reaches around 80°C.
5. Meanwhile, prepare the saffron potato puree. Heat milk in a small saucepan along with saffron strands and a couple of chili peppers. Let them infuse, then remove the chili peppers.
6. Mash the pre-boiled potatoes (with skin) using a potato masher. Gradually add the warm saffron-infused milk, mixing until you reach the desired creamy consistency. The puree should be thick.
7. After the lamb has cooked, add a small amount of milk to the stew to lighten the strong lamb flavor.
8. To serve, spread a bed of potato puree on a plate, top with the lamb stew and a little of its sauce. Garnish with a leaf if desired.