Add 1 tbsp olive oil to the pan. Begin layering the ingredients. Start with the sliced onions: spread some out on the bottom of the pan.
Add a layer of meat, onions again, chopped garlic, carrots, potatoes and the tomatoes, sprinkling the layers with a little cinnamon powder, turmeric and salt and pepper and adding a few plums or prunes as you go.
Once all the ingredients are used up, add the rest of the oil, the butter and the lemon juice or powdered lime.
Cover, place on medium-high heat for about five minutes, then lower the heat to its lowest setting and let the casserole cook gently for about 45–60 minutes, or until the meat is fork-tender.
Add the saffron liquid 10 minutes before the end of the cooking time.
Serve with some bread, and watch out for the plum stones.
This recipe works best cooked in a heavy cast-iron pot, but a regular casserole dish will do.
Serve with Mast o Khair.