Lamb with Honey & Almonds
Yield
6 servingsPrep
25 minCook
90 minReady
2 hrsIngredients
| 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 |
|
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.
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