Cut the lamb into small pieces. Season with salt and black pepper. Cut the carrots and mash the garlic.

Heat the olive oil in a pan and brown the lamb over together with the onion untill medium browned. Then add the carrots, the garlic and saffron.

Keep browning for a few more minutes. Pour the wine and boil for 5 minutes. Add the sheep roller cheese, the water, and the soup cube.

Boil until meat is tender.

Add then the potatoes cut into cubes and the artichokes.

Finally add the vinegar and keep boiling until sauce is reduced to its half.