Recipe#12061

Title: Honeyed Lamb 02

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Lamb with Honey and Almonds 
 Date: 11 Nov 1998 04:35:08 -0700 
 Message-ID: <36445750.48E52B6A@home.com> 

3 lb boneless shoulder of lamb, trimmed of fat and cut into large chunks
 2 lg onions, chopped fine
 3 tb honey
 1 cup raisins
 4 carrots, peeled and cut into 1" lengths
 3/4 cup whole almonds
 1/8 t powdered saffron or 1/2 t saffron threads
 1 t cinnamon
 1/2 t ground ginger
 3 t salt
 pn cayenne pepper
 1 large can garbanzo beans 
 2 cups water
 1 t arrowroot
 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.