Ingredients for 8 people

• 2 lamb shoulders (or 1.8 kg of veal cushion)
• 2 kg onions, preferably small
• 100 g golden raisins, rinsed with water
• saffron
• salt
• sunflower oil
• 3 tbsp sugar + 1 tsp cinnamon, mixed together

The meat

In a pressure cooker containing a small diced onion, place your meat cut into pieces, half a glass of oil, the saffron and 4 glasses of water. Close the pressure cooker and cook for 45 minutes after the valve begins to hiss. Remove the meat and place it in an oven-safe dish, reduce the cooking juices and pour them over the meat. Place the dish in the oven at 180 °C for about twenty minutes to achieve a nice colour, without drying out the meat.

The onions

Soak the onions in a basin of cold water and clean them in the water to avoid crying. Rinse the onions and cut them into 4 or 8 pieces. Place them in a pressure cooker with a pinch of saffron, salt, half a glass of oil and half a glass of water. Cook for 10 minutes. Pour this preparation into an oven-safe dish, drain off any excess water if necessary — keeping essentially only the onions — and place your dish in the oven at 160 °C for approximately 2 hours. Sprinkle with the sugar-cinnamon mixture from time to time and stir. Add the raisins halfway through. The dish is ready when the onions have taken on a beautiful caramel colour.

Serve the meat and the onions in separate dishes, for those who are sensitive to sweet-savoury combinations.