confit of lamb

 Shoulder or leg of lamb
 Olive oil
6 whole garlic cloves
4 whole shallots
1 tin tomatoes
1 tsp juniper berries
1 tsp cumin seeds
1 tsp coriander seeds
10 threads saffron soaked in100ml water
Salt and pepper

Season the lamb all over with salt and pepper. Heat the oil in a large ovenproof saucepan (Dutch Oven) over a medium heat. Brown the lamb on all sides for five minutes.
Add all the remaining ingrdients, cover and cook in the oven for four to five hours. Baste the meat with juices every half hour.