Lamb with Honey and Almonds

6 Servings

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Lamb with Honey and Almonds Ingredients

3 lb Boneless shoulder of lamb,	1 ts Cinnamon
2 lg Onions, chopped fine	1/2 ts Ground ginger
3 tb Honey	3 ts Salt
1 c Raisins	pn Cayenne pepper
4 Carrots, peeled and cut	1 cn Garbanzo beans (large can)
3/4 c Whole almonds	2 c Water
1/8 ts Saffron	1 ts Arrowroot
1/2 ts Saffron threads

Instructions for Lamb with Honey and Almonds

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 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: LambCuisine: Uncategorized