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Lamb with Honey & Almonds

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Yield

6 servings

Prep

25 min

Cook

90 min

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
3 pounds lamb shoulder
boneless, trimmed of fat and cut into large chunks
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2 large onions
chopped fine
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3 tablespoons honey Camera
1 cup raisins, seedless Camera
4 each carrots
peeled and cut into 1 inch lengths
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¾ cup almonds
whole
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teaspoon saffron threads * Camera
1 teaspoon cinnamon Camera
½ teaspoon ginger
ground
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3 teaspoons salt Camera
1 pinch cayenne pepper * Camera
1 can chickpeas (garbanzo beans)
(large can)
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2 cups water Camera
1 teaspoon arrowroot flour Camera
Trans-fat Free, Good source of fiber

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 562 34% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 1539mg 64%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 19%
Sugars g
Protein 94g
Vitamin A 137% Vitamin C 14%
Calcium 10% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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