An exotic lamb recipe found in “Kjøkkenbiblioteket –
Grillmat” (The Kitchen Library – Grilled Food)
published by Aventura Forlag in 1992
Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.