Recipe Archives->Lamb->Honeyed Lamb 01

Lamb with Honey and Almonds
  
3 lb boneless shoulder of lamb, trimmed of fat and cut into large chunks
2 lg onions, chopped fine
3 tb honey
1 cup raisins
4 carrots, peeled and cut into 1" lengths
3/4 cup whole almonds
1/8 t powdered saffron or 1/2 t saffron threads
1 t cinnamon
1/2 t ground ginger
3 t salt
pinch cayenne pepper
1 large can garbanzo beans 
2 cups water
1 t arrowroot

Soak top and bottom of pot in water for 15 minutes. Pour all
ingredients, except arrowroot, into large round bowl; mix thoroughly
with your hands. Place mixture in presoaked pot. Place covered pot
in cold oven. Turn temperature to 450F. Cook 90 minutes. Remove
pot from oven. Pour off liquid into saucepan, bring it almost to
a boil, and thicken with arrowroot mixed with 2 tablespoons of
water. Serve with brown rice or bulgur. Pour sauce over rice and
lamb.

Printable version: honeyed-lamb01.txt.