small bunch fresh basil, shredded
½–1 tsp dried red chilli flakes, to taste
2 fennel bulbs
4 garlic cloves, finely chopped
squeeze lemon juice (optional)
1 large onion, finely chopped
2 pieces pared orange zest
small bunch fresh parsley, finely chopped
2 large tomatoes, skinned and roughly chopped
1 tbsp plain flour
salt and freshly ground black pepper
1 tbsp fennel seeds, ground
4 tbsp olive oil
pinch saffron, ground
1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks
bouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary
300ml/10fl oz lamb stock
300ml/10fl oz dry white wine