Wash and pat the lamb cubes dry.

Season the lamb generously with salt and pepper.

Heat 2 tablespoons of vegetable oil in a pot over medium heat.

Add the chopped onion and stir until just wilted.

Add the minced garlic and the saffron and stir to combine flavors.

Add the lamb, the rest of the vegetable oil, and stir until the pieces are browned on all sides.

Add water, reduce heat to low, and cook, skimming the surface as needed.

Cook for 1.5 hours, or until the lamb is fork tender.

Remove the lamb and set aside in a bowl.

Reserve the stock.