Lamb with Honey & Almonds
Yield
6 servingsPrep
25 minCook
90 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb shoulder
boneless, trimmed of fat and cut into large chunks |
|
| 2 | large |
onions
chopped fine |
|
| 3 | tablespoons |
honey
|
|
| 1 | cup |
raisins, seedless
|
|
| 4 | each |
carrots
peeled and cut into 1 inch lengths |
|
| ¾ | cup |
almonds
whole |
*
|
| ⅛ | teaspoon |
saffron threads
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| 3 | teaspoons |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | can |
chickpeas (garbanzo beans)
(large can) |
*
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
arrowroot flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder
boneless, trimmed of fat and cut into large chunks |
|
| 2 | large |
onions
chopped fine |
|
| 45 | ml |
honey
|
|
| 237 | ml |
raisins, seedless
|
|
| 4 | each |
carrots
peeled and cut into 1 inch lengths |
|
| 177 | ml |
almonds
whole |
*
|
| 0.6 | ml |
saffron threads
|
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 15 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | can |
chickpeas (garbanzo beans)
(large can) |
*
|
| 473 | ml |
water
|
|
| 5 | ml |
arrowroot flour
|
|
Directions
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℉ (230℃).
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.
