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½ teaspoon saffron threads
½ cup beef stock, boiling
½ cup dry red or white wine
2 Tablespoons vegetable oil
½ teaspoon ground cardamom
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 pounds lean boneless lamb, cut into cubes
1. In a large bowl, stir together the saffron and beef stock and let stand for at least 30 minutes. Add the wine, oil, cardamom, salt, and pepper. Add the lamb cubes and toss to combine. Cover and refrigerate for at least 3 hours, tossing occasionally.
2. Prepare a fire in a grill.
3. Remove the lamb from the marinade and pat the meat dry with paper towels, then thread it on the skewers. Boil the remaining marinade and reserve. Arrange the skewers on a grill rack and grill, turning frequently and brushing occasionally with the reserved marinade, until browned but still pink in the center, about 8 minutes. Transfer to individual plates and serve.
*courtesy of Williams-Sonoma grilling cookbook