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Tom Belton's Lamb With Honey And Almonds

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  Boneless lamb shoulder 3 Pound, trimmed of fat and cut into large chunks
  Onions 2 Large, chopped fine
  Honey 3 Tablespoon
  Raisins 1 Cup (16 tbs)
  Carrots 4 , peeled and cut into 1 inch lengths
  Whole almonds 3⁄4 Cup (12 tbs)
  Saffron powder 1⁄8 Teaspoon
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 3 Teaspoon
  Cayenne pepper 1 Pinch
  Canned garbanzo beans 12 Ounce (With Liquid)
  Water 1⁄2 Cup (8 tbs)
  Arrowroot 1 Teaspoon (Approximately)

Presoak top and bottom of pot in water for 15 minutes.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands.
Place mixture in presoaked pot.
Place the covered pot in cold oven.
Turn temperature to 450 degrees.
Cook 90 minutes.
Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice or bulgur.
Pour the sauce over both the rice and the lamb.

Recipe Summary

Main Dish

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