Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the lamb pieces and cook until browned on all sides, about 10 minutes.
4. Dissolve the saffron threads in a small amount of warm water (about 2 tablespoons) and add to the pot along with the chicken broth, bay leaves, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1 hour.
6. After an hour, add the cubed potatoes to the pot, stirring to combine. Cover and continue to simmer for an additional 30 minutes, or until the lamb and potatoes are tender.
7. Remove the bay leaves and adjust the seasoning with more salt and pepper if necessary.
8. Serve hot, garnished with chopped fresh parsley.