White lamb stew

Preparation:

Preparation: Wash and dry well 1000 g of shoulder of lamb cut into small pieces. Lightly flour and cook in a high-sided pot in 1/2 cup of olive oil. Season with salt and pepper and cook over high heat, stirring frequently. Wet with a glass of wine halfway through cooking, let it evaporate and complete the cooking, with the lid on, over a low flame. At the last moment, add 6 minced garlic cloves, a handful of ground almonds, 1/2 teaspoon saffron, and 1/2 teaspoon ground cumin. Mix the flavors well and serve with croutons of fried bread.