Try this Lamb with Honey and Almonds recipe, or contribute your own.

Still searching for what to cook ?

Name: Lamb with Honey and Almonds
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Ground ginger; 3 ts Salt; 4 Carrots, peeled and cut; 1 c Raisins; 2 lg Onions, chopped fine; 1 ts Arrowroot; 3 tb Honey; 2 c Water; 1 ts Cinnamon; pn Cayenne pepper; 3/4 c Whole almonds; 1/2 ts Saffron threads; 1/8 ts Saffron; 3 lb Boneless shoulder of lamb,; 1 cn Garbanzo beans (large can)

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Lamb with Honey and Almonds

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

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (343g)
Recipe Makes: 6 Servings

Calories: 257
Calories from Fat: 54 (21%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 9.2mg		0 %
Potassium 541.8mg		14 %
Total Carbohydrate 53.2g		16 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 48.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 257

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe