Recipe#12060

Title: Honeyed Lamb

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Honeyed Lamb 
 Date: 28 Jul 1998 21:55:57 -0600 
 Message-ID: <6pm6gd$ani$1@mack.rt66.com> 

serves 6
 (North African) 
 1/2 cup butter
 pinch of saffron threads
 1 teaspoon freshly ground black pepper
 1 teaspoon ground cinnamon
 2 teasp Ras el hanout(recipe follows)
 salt
 3 lbs middle neck of lamb, with bone
 1 cup raisins
 3 onions, finely chopped
 1 cup blanched almonds
 2/3 cup water
 1 1/4 cups clear honey
 lemon juice
 In a small bowl, crush the saffron with the remaining spices and
 a pinch of salt. Rub most of the mixture into the lamb and mix the
 remainder with the raisins. Put the lamb and remaining ingredients,
 except the raisins, honey and lemon juice, in a pan, bring to the
 boil then cover and cook gently, stirring occasionally, for about
 1-1/4 hours until the meat is almost tender, add more water if
 necessary to prevent the meat catching on the pan.
 Stir in the raisins, honey and a good squeeze of lemon juice and
 cook, uncovered, for a further 30 minutes until almost all the
 liquid has evaporated, leaving a rich thick sauce.
 Ras el hanout (moroccan spice mix)
 makes about 2 1/2 tablespoons
 6 allspice berries
 4 cloves
 1 1/2 teaspoon black peppercorns
 1 1/4 teaspoon coriander seeds
 1 teaspoon cumin seeds
 1/4 teaspoon cayenne pepper
 1 1/2 teaspoon ground cinnamon
 1 teaspoon ground ginger
 Put all the whole spices in a grinder or pestle and mortar and work
 to a powder. Mix in the ground spices, then spoon into a glass
 cottle. Keep in a cool, dark place.