Mutton meat is frequently used in Moroccan tagines, known as "Mouton", and it is a rich and flavourful meat. You could make the same tagine with lamb. This is one of my mother's recipes in which all the ingredients used make a delectable combo. If you don't have a tagine, you can use any heavy casserole with a lid, or any heavy-bottomed shallow lidded pan or pot. Remember to cook it on very low heat!
Since heat releases saffron's flavour, always warm it gently in the frying pan (with no oil) for about 3 minutes, stirring frequently, then still warm, crush it to a powder either with your hands or with the mortar and pestle.