Title: Lamb with Honey and Almonds
Categories: Meats, Clay pot, Main dish
Yield: 6 servings
3 lb Boneless shoulder of lamb,
-trimmed of fat and cut
-into large chunks
2 lg Onions, chopped fine
3 tb Honey
1 c Raisins
4 Carrots, peeled and cut
-into 1" lengths
3/4 c Whole almonds
1/8 t Saffron
-OR
1/2 t Saffron threads
1 t Cinnamon
1/2 t Ground ginger
3 t Salt
pn Cayenne pepper
1 cn Garbanzo beans (large can)
2 c Water
1 t Arrowroot
It takes only 10 minutes to assemble this one-dish meal. Serve over
brown rice or bulgur.
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 450 F. 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.
