* 5 tablespoons Olive oil
* 1 large Red onion, thinly sliced
* 1 bulb Garlic, peeled
* Salt and Pepper
* 1 teaspoon Ground coriander
* 1 teaspoon Muscovado Sugar
* A few Saffron strands
* 50 ml warm water
* A small piece of Cinnamon stick
* 4 small Dried Bird's Eye chillies
* 1 large Bay leaf
* 45 ml Sherry vinegar
* 45 ml freshly squeezed Orange juice
* 1 tablespoon Preserved lemons, chopped

===Method===
* Heat the Oil in a saucepan until it is hot.
* Add the Onions, reduce the heat to low immediately and stir.
* Cover and Fry until they are soft, stirring from time to time.
* Add the Garlic cloves and continue cooking, covered, until the Garlic starts to soften.
* Next, add the Coriander and the Sugar, stir, and cook uncovered for a further 5 minutes.
* In the meantime add the Saffron to the warm water and leave to soak for 5 minutes.
* Add to the Onions, with the Cinnamon, Chillies, Bay leaf, Sherry vingear and Orange juice.
* Cook gently until the liquid has evaporated.
* Add the Lemon and cook for a further 5 minutes.
* Remove the Bay leaves, and adjust seasonings if necessary.

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