1. In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch. Remove with slotted spoon. 2. Add onion and 1/4 cup broth. Cover; cook stirring occasionally, 8 minutes, until softened. Add garlic, cumin, coriander, ginger, cayenne and salt; cook, stirring, 1 minute. 3. Return meat and its juices to pot. Add remaining broth, the cinnamon and saffron; simmer, covered, 1- 1/4 hours. Add potatoes and carrots; simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered 10 minutes, until lamb is tender and liquid has thickened. Discard cinnamon. 4. Add honey and lemon juice. Serve with couscous and garnish, if desired. McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCalls Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 4|
|Calories from Fat: 328 (49%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||49 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 110.9mg||34 %|
|Sodium 857.4mg||30 %|
|Potassium 1633.4mg||43 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 43g|
|Protein 35.6g||51 %|
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Calories per serving: 667
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