Combine the saffron (ground or strands) with 10 tablespoons of freshly boiled water. Keep the saffron water in a warm place until you use it. I usually keep it near the pan I’m cooking my dish in.
Heat the oil in a pan and fry the lamb neck from each side on high temperature until nicely browned.
Add the whole onions, garlic, tomato puree, cinnamon stick, bay leaves, black pepper and a hint of salt.