Sardinian lamb 1Kg; extra virgin olive oil, garlic, parsley; 2 fresh tomatoes, 2 dried tomatoes; saffron, broth.

Prepare the sauté with garlic and parsley; add the meat and brown it, turning it over. Add the chopped fresh tomatoes and continue cooking over low heat. Dissolve the saffron in a little warm water and pour it over the meat; at this point add the chopped dried tomatoes, mixing well. Finish cooking, adding broth if necessary to prevent the sauce from drying out too much (or a little hot water, to make the dish lighter). Serve hot.